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Roasted Butternut Squash

An easily digested vegetable that’s good for the liver and the blood and rich in vitamin A and potassium. Naturally sweet, squash can be roasted, boiled or steamed and is good with butter and salt.


1 ½ lbs of butternut squash
Extra virgin olive oil
Salt and freshly ground black pepper
1 T. balsamic or apple cider vinegar, optional


  1. Preheat the oven to 400˚. Cut the squash in half, seed and cut it into 3-4 inch squares, with skin intact.
  2. Rub with olive oil and roast in the oven with skin side down for 45 minutes or until easily pierced with a knife.
  3. Sprinkle with vinegar, if using, and serve.