By Thas Neen
I often make soups using butternut squash. However, roasting them has become my new favorite way of enjoying butternut squash. I added Asian seasonings to the diced butternut squash and oven-roasted it. It turned out to be the best-tasting veggie side dish.
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 4 People
Butternut squash – 1 small, diced
Soy sauce- 1½ tbsp
Roasted red chili paste – 1 tbsp (Thai Kitchen Brand) or add Sambal Oelek
Rice vinegar – 1 tbsp
Sesame oil – 1½ tsp
Chili oil – 1 tsp
Ground Pepper – ½ tsp
Salt – to taste
Preheat oven to 400° F.
In a bowl, combine the above mentioned ingredients.
Spread the butternut squash on a baking sheet lined with aluminum foil.
Bake for 40 minutes or until the butternut squash has roasted well.