Sassy Side Dishes: Roasted Butternut Squash Cubes
With ginger and coconut
Posted December 6th, 2012 by noelle |
I’m always on the look out for a few versatile side dishes. This Roast Butternut Squash dish, for instance, is nimble enough that you can enjoy it on its own or tuck into it as a main course with a big leafy green salad. One morning I even had it for breakfast! It’s quick to make and contains just a few simple ingredients, including a tangy ginger and a touch of sweet coconut. I hope you enjoy it as much as I do!
Roasted Butternut Squash Cubes
Serving Size: 2 (300 calories per serving)
1 medium butternut squash (or 2 packages pre-cut butternut squash)
2″ fresh ginger root, peeled, minced
2 tablespoons extra-virgin olive oil
2 sprigs cilantro, stems removed, roughly chopped
1 tablespoon shredded coconut
pinch sea salt
Learn more about the better-for-you ingredients in this recipe:
- Butternut squash – Winter squash, including butternut squash, is a good source of fiber and is especially rich in beta-carotene (which your body automatically converts to vitamin A). Vitamin A helps to support strong, healthy vision and has been identified as a deterrent against age-related macular degeneration. Learn more here.
Prepare the butternut squash cubes by peeling the skin of the squash with a vegetable peeler. Make sure you have a nice sharp blade, it makes a big difference!
Hold the squash and slice it in half, lengthwise. Scoop out the seeds.
Rest the squash on the flat side, and trim the squash into 1″ cubes. Try and make sure all pieces are the same size so they roast evenly.
Toss cubes on a baking sheet with olive oil, minced ginger and coconut. Make sure all pieces are covered well. Place tray in the oven and roast at 425F degrees for ~30 minutes until tender.
Remove squash from oven and toss with fresh cilantro. Enjoy!