Roasted Butternut Squash is definitely a great side dish for fall. Paired with Garden fresh green beans and onions and this trio will compliment any main dish.
I particularly like this side dish because it’s low carb, nutrient rich, and you can plop it in the oven, set the timer and go do something else for a 30 minutes!
Check out the vitamin packed goodness of this winter squash HERE!
Although getting to this buttery goodness can sometimes be tricky, it’s worth it. In fact if you’ve let rest in the sun to harden for winter storage, tackling the outer skin can even be a hassle. Some people like to use a microwave to loosen the skin on their squash. While others will use their InstaPot or stovetop to steam/boil 5-10 minutes to loosen. I like to bake mine 30 minutes, let it cool a few, then remove the skin.
However you choose to prepare your squash I hope you enjoy it with your family as much as I do mine. Since, Thanksgiving will be upon us soon, I’m sure many are looking for lower carb, healthier options to serve with their bird. They can give thanks this one fits the bill. God bless you and keep you today!
Remember…What’s in the garden is good!
I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds.
Psalm 9:1Â
Roasted Butternut Squash & Green Beans
Ingredients
- 1 Large Butternut Squash
- 1 Pound Fresh Green Beans
- 1 Small Onion Chopped
- 1 TBSP Olive Oil Organic Extra Virgin
- 1/4 tsp Salt
- 1/2 tsp Onion Powder
Instructions
- Preheat oven to 400 Degrees. Wash Squash and Green Beans. Pick one of two ways to prepare your squash:1. Microwave, boil or use an InstaPot to steam the Squash for 5 minutes to loosen the outer skin. Cool enough to handle then peel and dice.2. Bake the squash ahead of beans for 30 minutes, then cool enough to handle, peel and dice. In a separate dish place the washed green beans and chopped onion, season with salt, onion powder and olive oil. Add the peeled partially cooked squash. Bake at 400 for 20 minutes.
Nutrition
