| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 butternut squash Large, 2-3lbs
- 2 TBSP butter melted
- 2 TBSP olive oil
- 4 large cloves garlic minced
- 1 pinch salt
- 1 pinch pepper
- 1 pinch cajun seasoning
- fresh shopped parsley for garnish
Ingredients
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Instructions
- To make the roasted butternut squash recipe: Preheat your oven to 420°F (215°C). Cut squash lengthwise with a large sharp knife and scoop out seeds with a melon baller. Using a peeler, remove skin and white pith. Brush with oil and sprinkle with salt and pepper. Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.
- Meanwhile, in a small bowl, combine melted butter, oil, Cajun seasoning, minced garlic, and crushed black pepper. Set aside.
- Remove squash from oven and transfer to a cutting board and allow to cool slightly. Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through. You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through. Transfer to the baking pan and brush with the Cajun garlic butter sauce. Make sure to coat well and between the slices.
- Roast butternut squash halves, basting with the cooking juice every 8-10 minutes, for 25-30 minutes. You can turn on the broiler for a few minutes to slightly grill the top at the end of cooking.
- Serve the roasted butternut squash topped with fresh chopped parsley and a sprinkle of kosher salt. Enjoy!
Recipe Notes
Serving Size = 1/6 squash
1 serving = 2 servings fat, 1 serving veg
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