2 large butternut squash, halved lengthwise, seeds scooped out
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper, to taste
Directions:
Preheat the oven to 425F. Spray a large sheet pan with oil.
Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
Scoop it out and serve.
This can be cubed and seasoned with more salt and served with a little butter and maple syrup,mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
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Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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Ingredients:
4 cups thinly shredded brussels sprouts, 12 oz total
1/4 cup roughly chopped pecans, 1 ounce
2 tablespoons extra virgin olive oil
1 tablespoon minced shallots
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