On Loving Butternut Squash

Roasted Butternut Squash Medley on Grains

I am trying to figure out how I got a point where I can be talking about eating a roasted butternut squash medley. It just seems so strange because a couple of years ago, I did not know what a butternut squash taste like.

Working in a grocery store helped me discover new foods after I immigrated to the US. I got an opportunity to try many different types of food. Looking back now, I realize that it was rare for me try a new vegetable. Eating new fruits is very easy. I was hesistant but I ate random slices of cheese.

Vegetables just never made it to the priority list of things I should try eating. This is sad because one of my favorite stories about learning to love new food involves eating a strip of raw red pepper. I know that good things happen when I give myself a chance to try new things. Sometimes, it is just hard to get through that initial first barrier. How do I cook it?

As I have become more intentional about eating more colors of foods and diversifying my taste experience, I have been become unabashed about asking questions. Plus, there is the magic of a smartphone and google. Yes, I am that girl in the aisle, using her phone to search recipe on how to cook or eat a fascinating item. This approach is how I suddenly found myself loving the squash family.

I can’t tell a lie. Butternut squash is one of the things that I like to have on hand at home. It is a quick meal waiting to happen. I tend to buy mine, unpeeled and unprocessed. This way I don’t have to worry about eating it immediately. Yes, it is a pain to peel on some days. However, once that’s done, I can get down to the cooking and the eating.

Lately, I have been on a roasted butternut squash medley binge. I think the whole fixation started after I roasted the first batch with a touch of apple cider vinegar. The vinegar is magic with the sugar in the butternut squash. It just makes it so much more alive instead of just sweet. This vinegary goodness combined with the caramelized onions and the jammy pepper chunks, I could eat bowls of this roasted butternut squash medley all day. Maybe I do, already.

Close up picture of Roasted Butternut Squash Medley

Since I am always looking for more flavor, I look adding bits of topping to the roasted butternut squash medley when I serve it. A little of bit of reduced balsamic vinegar, or balsamico, adds another dimension. Adding nuts for some added crunch is also another trick I use to make this food experience one I keep reaching for regularly.

The recipe for this is quick prep-wise. Especially, if you buy the butternut squash already peeled and chopped at the store. The oven does most of the work for use. Let me know if you try out the recipe.

Roasted Butternut Squash Medley

Roasted vegetables are one of the easiest ways to eat more vegetable and a staple of a good food prep regime. This butternut squash medley features onions and pepper.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: butternut squash, roasted pepper, roasted vegetable
Servings: 4 servings
Author: Sinmi

Ingredients

  • 1 Butternut Squash peeled and cubed
  • 1 Onion (small) sliced
  • 1 Yellow Pepper cubed
  • 2 Tbsp Olive Oil
  • 1 Tbsp Apple Cider Vinegar
  • 2 Cloves Garlic
  • 2 Sprigs Thyme or use 1 Tsp of dried thyme
  • Salt to taste
  • 1 tsp Chilli Flakes

Instructions

  • Preheat oven to 400F.
  • On a baking tray, add in the butternut squash, pepper, onion, garlic, thyme, olive oil, vinegar, and salt. Toss gently to evenly distribute. 
  • Place in the oven and let it roast for about 20 minutes. Open the oven and move vegetables around in the tray. Return to oven.
  • Let it roast for an additional 5-10 minutes until it develops some color. Pull out of the oven and serve.

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