When I was a little girl we always had roasted pretty much around this time of the year. I just loved Roasted Butternut Squash from the aroma to the taste itself.
Nothing was more pleasant than fire-roasted sweet winter squash, but that goes for pumpkin seeds and chestnuts too.
I am trying to find specifics kind of pumpkin here in the USA, but maybe I am not looking hard enough.
When I try to translate “Stambolka Tikva” it comes out as a “gourd”. As far as my search goes it should be white-grayish skin pumpkin, perhaps it’s Lumina.
I am really not sure, because last time I ate that type of pumpkin was probably 20 years ago, but that aroma and the taste never ever left me.
The next best thing is roasting any other winter squash to at least please my cravings.
I love talking about the health benefits of pumpkins and squash so here are some facts.
- In traditional healing, it’s recommended as a diuretic, people who are suffering from rheumatism, depression, gout, inflammation of the kidneys and bladder. Incredibly rich in vital antioxidants, and vitamins. It is great for obese people and diabetics, and those with a disease of the stomach.
- Pumpkins/squash is perfect for those that have inflammation of the ovaries and women in menopause. Pumpkins contain Zea-xanthin which is a natural anti-oxidant that has UV (ultra-violet) rays filtering actions in the macula lutea in the retina of the eyes. It helps protect from “age-related macular disease” (ARMD) in the elderly. The fruit is a good source of a B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin, and pantothenic acid. It is also a rich source of minerals like copper, calcium, potassium, and phosphorus.
- Pumpkin seeds and oil contains vitamins A, B1, B2, B6, C, D, E, K and minerals (calcium, magnesium, potassium, zinc, as the dominant mineral components).
Besides, that is so healthy, and now in season, I think this power fruit is incredibly tasty too. You can actually make a soup out of roasted squash or porridge.
If you try my version on how to make Roasted Butternut Squash please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much for all your support.
Easy and tasty oven-roasted butternut squash.
- 1 Butternut Squash about 2-3 lb
- 1 tbsp. Pumpkin Spice
- 1 tsp. Ground Ginger
- 1/2 tsp. Salt
- 1 Tbsp. Brown Sugar
- 1 tbsp Butter
- Slice the squash in half, then, quartered it. Take the seeds out and peel the squash.
- Cut squash into about 2-3 inch slices, then into equal cubes.
- Preheat the oven on 400 degrees Fahrenheit.
- Place cubed squash into a bowl and add all the ingredients above. Mix it all together so all the cubes could be equally coated.
- Roast it for approximately 20 minutes, open the oven after 10 minutes and carefully stir squash so it doesn't burn. When the squash is tender it's done!
- You may sprinkle more pumpkin spice on top as well as sesame seeds or any nuts available to you.
Place Butternut squash in the microwave for about 2 to 3 minutes on high to be able to slice it or peel it much easier.
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