Let me warn you that this recipe, simple as it is, is highly addictive. My squash almost didn’t make it in to the casserole I was making it for after trying a bite! Butternut squash is a nutritional powerhouse and has a soft, nutty, mildly sweet flavour that kids and grown -ups alike go crazy for. At only  82 calories per cup, you can afford to indulge in more than one serving!

Butternut squash has a hefty dose of disease fighting antioxidants Vitamins C and E as well as being a good source of several B vitamins (Folate, Niacin and Thiamine), Potassium and Manganese.  Potassium plays an important role in regulating blood pressure as well as muscle contraction making it great for a post workout or game dinner (or loading meal the night before).

Try the recipe for roasting below, or simply cube and boil or steam and then throw in to your favourite casserole or serve as a feel-good side dish.

Roasted Butternut Squash

1 butternut squash (mine was 2.2 lb/1 kg)

2 tsp canola or olive oil

½ tbsp brown sugar (maple syrup would be a great substitution)

Preheat your oven to 400 degrees F.

Cut butternut squash in half if you are going to mash or cube it after, or in to quarters (wedges) to serve it mess free as a pretty side dish.

Place squash cut side up on a baking sheet and use a pastry brush to coat the exposed sides with oil.

Sprinkle the brown sugar evenly over the top.

Roast for 25-35 minutes, until its fork tender.  Allow to cool slightly before using a paring knife to scrape of the skin for nice cubes, or just scoop out with a spoon if you’re going to mash.