Let’s all take a quick moment to celebrate together… FINALLY, fall is here!!
Sorry – I get so ridiculously excited every year when the autumn seasons returns. 🍂🍁
Fall is 100% without a doubt my favorite time of the year – it’s no longer scorching hot, but not yet freezing cold. The air is crisp, the trees are turning, and the weather is absolutely perfect.
Not mention returning to comfortable and over sized cool-weather clothing. It’s simply the best! Trust me – you couldn’t tear me away from my jeggings and boots if you tried. 😊
Of course with the return of each fall season comes new, delicious, seasonal foods (arguably the best part, let’s admit it). Because seriously, who can’t love a season where apples, pears, pumpkins, sweet potatoes and butternut squash abound?
No one, that’s who!
Side note confession – I’m one of those gals who’s totally obsessed with Pumpkin Spiced Lattes from Starbucks this time of year. I used to only go for those salted caramel mochas, but now nothing can beat a cool breeze and a hot PSL on an autumn’s eve!
Ok, back to food:
Of all of the fall seasonal foods, there are two in particular that I fancy more than the others: pumpkin and butternut squash. Those two represent exactly what fall is supposed to taste like, if you ask me.
As a flavor for different food items, pumpkin just can’t be beat. Pumpkin pie, pumpkin oatmeal raisin cookies, pumpkin ice cream, pumpkin cream cheese… I could seriously go on forever.
Butternut squash though… butternut squash is a different story. This gourd is so delicious on it’s own, it doesn’t need anything else! Of course there are plenty of casseroles and such that can be made with butternut squash, but I love it simply roasted all by itself.
That’s the recipe I’m sharing with you folks today – the super simple and easy way I prepare and roast butternut squash.
This recipe works best as a side dish to compliment a fall meal (Thanksgiving, anyone?), but I’ll honestly sit down and eat a whole squash for a meal after roasting it.
…I may have a butternut squash addiction. 🤐
This particular batch I cooked up just this afternoon, served with some fresh salad and leftover chicken. About half of the butternut squash actually made it onto our lunch plates. The rest we.. maybe… left out on the counter and snacked on every time we passed through the kitchen. The whole thing was gone in a couple hours.
Of course now I’m wishing I hadn’t eaten it all – I could seriously go for a late night squash snack! Sigh.
This recipe might almost seem too simple, but sometimes that makes for the best dish. A beautiful, seasonal ingredient doesn’t need a lot of extra stuff – it can shine all on it’s own.
Grab a couple extra butternut squashes next time you’re at the market, and try this seasonal dish out!
What is your favorite part about the fall season? Let me know in the comments below!