Make a simple side for dinner that your toddler will enjoy eating—and all you need ot make these Roasted Butternut Squash trees is a cookie cutter!
Easy Roasted Butternut Squash
I recently rearranged a few drawers in our kitchen so that all of the kid stuff is at a level where L can reach it. This includes plates, bowls, silverware, her cooking tools, and our (ever growing) collection of cookie cutters. And, not surprisingly, this change has resulted in a much more frequent use of our cookie cutters—and these Butternut Squash Trees were a recent favorite.
Quick Roasted Butternut Squash
I know that at first glance, these might seem fussy or like something you have no time for in your busy schedule. And I get that. But they are actually quite fast and almost as easy as simply cutting up the squash to roast in cubes.
This simple side is festive and nutritious. And it’s a nice break from all of the fun and sweet holiday food. These trees are packed with fiber, as well as Vitamins A and C, and complex carbohydrates.
- 1 medium butternut squash
- 1 tablespoon olive oil
- Salt and rosemary
- Peel 1 medium or small butternut squash.
- Cut off the narrow end from the more bulbous end.
- Working with the narrow end (which doesn’t have seeds), slice into 1/2-inch slices.
- Use a tree (or other shape) cookie cutter to make cut outs, and place on a greased rimmed baking sheet.
- Chop the rest of the squash, discarding the seeds, and place on the opposite side of the baking sheet.
- Brush with olive oil (or spray olive oil), sprinkle with salt, and add crushed rosemary if desired.
- Bake at 400 degrees F for 18-20 minutes, or until soft when poked with a fork.