I've been making stew that features butternut squash as a sub for potatoes and it's a pretty dang good one. The recipe only calls for half a butternut squash so I always have some left over which I chop up and store in one of my beloved lock n' lock containers in the fridge until I'm ready for a snack. I think this would be really good for breakfast along with some over-easy eggs if you do eggs. Yum.
Oven Roasted Butternut Squash Home Fries
1/2 of a peeled, de-seeded and chopped butternut squash
tablespoon olive oil
sea salt & pepper to taste
Preheat your oven to 350 degrees. Toss the squash in the olive oil, salt, and pepper. Spread out on a jelly roll pan and place in your oven for about 45 minutes to 1 hour. It's going to depend on how thick your pieces of squash are. I actually sort of prefer them on the burnt side cause I like the crunch.
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