Autumn Cooking: Roasted Butternut Squash with Herbs and Olive Oil
Nights are cooling and leaves are turning. Autumn is in the air. While winter squash ripens on the vine a bounty of summer herbs are still begging to be harvested from the garden.
We would like to share a fresh, nutritious way to prepare butternut squash using Pacific Sun Tehama County Blend — its gentle bitterness pairs well with the sweetness of butternut squash. By keeping it simple, only five ingredients in all, you can enjoy the flavors of two seasons melding together deliciously.
Roasted Butternut Squash with Herbs and Olive Oil
- 2 Tbls Pacific Sun Tehama County Blend EVOO
- 2 cloves garlic, crushed
- 2 cups butternut squash, cubed
- Course ground pepper, to taste
- 2 tsp basil, sage or thyme (your choice), finely chopped
Preheat oven to 400 degrees F. Toss all ingredients except herbs in a large bowl until squash is coated. Transfer to large baking dish. Cook for 40 – 45 minutes. Squash will be tender when fully cooked singulair allergy. Remove from oven and sprinkle with your favorite herb.
Serve with roasted chicken and a big autumn salad tossed with Pacific Sun EVOO and Dark Balsamic Vinegar. Sprinkle salad with pomegranate seeds — another seasonal favorite. Enjoy!
Do you have a favorite fall recipe using Pacific Sun Olive Oil? We would love to hear from you in the comments below!