Perfect Oven-Roasted Butternut Squash Recipe

I’m not a football fan. Sometimes it feels like I’m the only person who isn’t. My daughter plays flag football and my husband is a devoted Minnesota Vikings supporter who did well in his fantasy league this year. My friends have season tickets to the Dolphins and most people I know are deep into team rivalries and stat debates. Still, none of that pulls me in. I’m far more excited about the upcoming Winter Olympics.

That said, I won’t dampen the enthusiasm people feel for the Super Bowl. I admire the physical and mental endurance it takes for teams to reach the final two — that’s impressive. So, to stay part of the celebration without pretending to be a die-hard fan, we’ve created our own Super Bowl tradition: a food-based approach to cheering.

We refuse the usual party clichés — no six-foot subs, no chips and dip, no burgers or pizza. Instead, we honor the two teams by preparing dishes inspired by the regions they represent. Over the years this has become a fun ritual and a friendly competition in its own right.

When the playoffs begin we stop picking teams for fandom and start thinking about the food those cities are known for. I’m always partial to New Orleans — beignets dusted with powdered sugar, jambalaya with tasso ham, dressed oyster po’boys, etouffee, shrimp, chicken and sausage gumbo, low-country boils — but New Orleans didn’t make it this year.

Still, you get the idea. Baltimore brings crab cakes. San Diego suggests baja fish tacos. Chicago means deep-dish pizza. Carolina might inspire pulled pork sandwiches with coleslaw and hush puppies. Miami evokes seafood and Caribbean and Cuban flavors. Some teams fall into culinary dead zones, but we try to stay upbeat and imaginative.

This approach makes the Super Bowl fun for non-fans like me. Scott and Emily get involved too; once the playoff teams are set, they start planning the menu. As teams progress, the menu evolves with them. It’s a lighthearted way to join the frenzy without pretending to understand every play.

With a few weeks to go, we’re weighing menu choices for Seattle and Denver. What would you pick? Meanwhile, we still need everyday meals, and this oven-roasted butternut squash — adapted from a favorite recipe — has been a satisfying, healthy side while we stay on our post-holiday cleanse. We’ll save the big calories for February 2nd. Until then, enjoy this comforting, simple dish.

Oven-Roasted Butternut Squash

Crispy on the outside and tender inside. Aromatic herbs and a bright squeeze of lemon make this a lovely side for roasted or grilled meats.

Author: Lisa Lotts

Course Side Dish

Cuisine American

Keyword butternut squash, fall side dish, healthy side dish

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

INGREDIENTS:

1 2-lb butternut squash peeled, seeded, chopped into 1-inch cubes
1 tablespoon rosemary chopped
1 tablespoon thyme leaves chopped
2-3 tablespoons olive oil
2 cloves garlic minced
salt and pepper to taste
squeeze lemon

DIRECTIONS:

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and lightly spray with vegetable oil.
In a large bowl, combine the squash with rosemary, thyme, salt and pepper. Drizzle the olive oil over the squash and toss to coat evenly.
Spread the squash in a single layer on the prepared sheet.
Roast for 20 minutes, then stir and rearrange into a single layer. Roast another 15 minutes. Remove from the oven, add the chopped garlic, toss to coat, then return to the oven for an additional 5 minutes so the garlic becomes fragrant without browning.
Remove from the oven, toss with the juice of half a lemon, and serve warm.

NUTRITION: