Healthy Butternut Squash
This Healthy Butternut Squash is simple to make, nutritious and delicious. It only takes a couple minutes to prepare and an hour to cook. It adds a nice splash of color as a side dish to your Vegan Portobello Mushroom Steaks or BBQ Tempeh.
We sprinkled a little cayenne pepper and paprika over the squash to spice it up a bit and give it some more color. I also sprinkled a little salt on it, but Amelia didn’t think it needed salt so you might like it without (she gives me a hard time when I use salt).
This would also pair nicely with Sautéed Kale or a Side Salad for a hearty and filling lunch. You could also mash it up and pour some delicious Vegan Spaghetti Sauce over it.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 2 minutes |
| Cook Time |
| 45 minutus |
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This Healthy Butternut Squash is simple to make, nutritious and delicious. It only takes a couple minutes to prepare and an hour to cook.
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- 1 medium butternut squash
- 1 cup water
- 1/8 tsp paprika to taste
- 1/8 tsp cayenne pepper to taste
- Preheat oven to 400 degrees.
- Slice squash in half lengthwise and scoop out seeds. Don't throw the seeds away, they are delicious roasted!
- Place each piece flesh side down in a roasting pan or glass baking dish and add 1 cup of water.
- Bake for 45 minutes to 1 hour or until the squash is soft when pricked with a fork.
- Cut into slices and remove the peel. Sprinkle with paprika and cayenne pepper.
Serving size is 1/4 of the squash.
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