Chipotle Roasted Butternut Squash.

Until the time that I became pregnant with our first child, I hated squash. One day, I walked into my mother-in-law’s house and she was cooking sauteed squash and onions. I thought, “I must have this.” I had never tasted squash but I knew that I needed it as soon as I saw it. I took a bite and was an instant fan. That was squash and zucchini. However, I had never tasted butternut squash and wouldn’t for a couple of years.

Then, we met one day. And, I had the misguided thought that I would make it into a sweet potatoes-esque type dish. I was hiding it under butter and cinnamon. I hated it. Fast forward to 2015 and I have fallen in love with butternut squash.


Here they are. My 2 sweet butternut squashes. Do you know why I love them of all veggies? They have hips.


See those hips? We started skinning them here. Even with their skins coming off, those glorious hips are there.


OH! Nakey squashes!


After we skinned all their outsides, we split them in half. Guts. Oh, the horror!


We scooped all the insides out. My husband is very excited about those seeds. I think we may have some of these glorious squash in our upcoming garden.


Then, these girls get chopped up into smaller pieces. The pieces will need to be smaller so they roast quicker and evenly.


They’ve entered their temporary home where they will get new dressings.


This. All day, THIS. If you haven’t tasted Chipotle Chili Pepper seasoning, go now. If you like a little heat in your food, this is your seasoning. We added this seasoning to taste. Translation: The Crazies would be eating it so we didn’t put as much as we would have if it were just my husband and I. I like to sweat a little while eating.


And, Ole Faithful. Dust this on to taste also. Grab one of those raw pieces of butternut squash and taste it.


Pour a little EVOO in there with your squash and seasonings. I put 2 tablespoons in my bowl.


Ok, this is about to get good. Spray the baking pan with some Pam. Dump all of those squash pieces on a baking pan. Throw the pan in the oven at 475 degrees for around 25-30 minutes. Turn them once and then allow them to continue roasting until lightly browned.


And, there they are. Yumminess. Such an awesome side to have with a burger or grilled chicken sandwich. No guilt either. Let the squash have the hips and you work on getting ready of yours.


2 thoughts on “Chipotle Roasted Butternut Squash.

  1. Mmmmm…butternut squash!! It’s so yummy! I’ve never had it taste yucky in any recipe I’ve tried. I’d love to try it with a bit of kick! I bet it’s so delicous!!

    Thanks for sharing at Inspire Me Mondays!

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