Autumn brings out an array of pumpkin and squash. This time of year, I make sure to take advantage of these lovely ingredients and cook with them as much as I can while they are still available. They will stay in great shape for a long time and I keep them on my counter to be made into both sweet and savory meals. Not only is butternut squash delicious, it is full of vitamins and nutrients. You can store whole squash at room temperature for weeks.
My most often used method is roasting the butternut squash in the oven. I toss it with some oil (I’m loving avocado oil or olive oil right now, but you can use any kind that you prefer), season it with salt and pepper. You can also add some minced garlic. Spread out the prepared butternut squash on a baking sheet and roast in a 180 C degrees oven until it is soft and slightly golden around the edges.