ELIZE’S OVEN ROASTED BUTTERNUT SQUASH
- 1 butternut squash – peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and ground black pepper to taste
- Chilli and garlic seasoning (Ina Paarman’s)
Preheat oven to 200º C.
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt, black pepper and chilli seasoning. Arrange coated squash in a single layer on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Recipe and Photo: Elize de Kock
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