What a week it’s been….it’s definitely starting to feel like the holidays now. Foggy mornings, chilly evenings…and that great smell of a fireplace burning somewhere.
I love baking sweet and/or savory things on evenings like this….where the aroma of whatever baking fills the house and makes it feel like home. It just warms my heart so. So last night, we had Baked Butternut Squash. It’s such a great “fall/winter vegetable. I love the touch of sweetness it can add to dishes.
This bake is both quick and easy, and tastes great as a side to risotto, tossed in a bowl of spiced up quinoa or as an addition to a holiday feast–it’s a pretty versatile dish.
- 4 cups butternut squash, diced into 1 inch square pieces
- 2 tablespoons olive oil
- ½ teaspoon asafoetida or 1 clove minced garlic
- ¾ teaspoon Himalayan Pink Salt or to desired taste--- this one's my FAVORITE
- ½ teaspoon garlic black pepper or regular black pepper to taste--- this one's my FAVORITE
- 1 teaspoon Mediterranean Spice Blend (oregano, thyme, rosemary & fennel)---this one's my FAVORITE!
- Preheat oven to 400 degrees farenheit.
- In a bowl combine all above ingredients and toss until fully covered.
- Transfer tossed squash onto a foil lined baking sheet and bake for 25 minutes or desired tenderness. (For a little bit of a grilled flavor broil for 2-3 minutes before serving.
Gluten Free Notes: Completely Gluten Free!
Yogic Cooking/ Ayurvedic Notes: To make it more sattvic, use regular black pepper instead of garlic black pepper.