By Danielle Maguire, RDN, Nutrition Program Director
Remember those root vegetables you tucked into the soil last spring? They’re finally ready for their autumn harvest – and you’ll spot plenty at local farmers’ markets and grocery aisles, too! Fall vegetables are rich in nutrients, store well, and make for hearty dishes that warm up the chilly days that lie ahead. Many root vegetables like butternut squash, carrots, sweet potatoes, and rutabagas are an excellent source of vitamins and minerals, antioxidants, and fiber!
From acorn to spaghetti to butternut, squash comes in many varieties – and just as many ways to cook them. This simple roasted butternut squash is a go-to for creamy mashes and soups, with no peeling required.
Roasted Butternut Squash
- Preheat oven to 425°F. For easy clean up, line a pan with parchment paper or foil.
- Wash squash, cut in half from stem to end, and scoop out seeds.
- Coat sides with olive oil and sprinkle with salt and pepper.
- Roast in oven for 35 minutes to 1 hour, depending on the size of the squash. You want it to be tender when pierced with a fork in the middle.
Once roasted, you can cube, mash, or blend the squash into soup! Try topping it with butter, brown sugar, herbs, Parmesan cheese, toasted nuts, or dried cranberries – the flavor combinations are endless!
