Roasted Butternut Squash with Onions

Butternut squash was my gateway vegetable. I love most veggies now, but growing up, I hated most of them. Butternut squash was the one that was able to unlock my love of vegetables, and this recipe how my mom would prepare them. Butternut is a starchy vegetable, similar to potatoes or plantains, so I tend to eat this more as my carb side than a vegetable side, such as pairing this with grilled chicken and roasted broccoli for a delicious and well rounded meal

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Step 1

Preheat your oven to 400F, and line a large cookie sheet with parchment paper

Step 2

Today I'm going with frozen butternut squash, but fresh will also work. Just scale the recipe up based on how many pounds your squash is. Typically 1 large squash is about 3 pounds, so triple all the seasonings

Step 3

Cut your onion into a large dice, and add to the pan. Add the butternut squash, oil, minced garlic, garlic powder, onion powder, salt, and pepper

Step 4

Roast at 400F for about 30 minutes, or until soft

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