I decided to participate in this year’s VeganMoFo – it’s a full month of posting delicious vegan dishes. Every year I check out my favorite blogs and wish I caught on to the VeganMoFo craze in time. This time, I managed to sign up just in time. Of course this month, it coincides with all of the Jewish holidays, making my ability to post a bit challenging. I am going to try to attempt to post at least two recipes a week. I will feel extremely accomplished if this happens. Also going to try and squeeze in a couple of giveaways during this time. Stay tuned!
Tonight, I want to share with you one of my favorite fall side dishes – roasted butternut squash. It’s so easy and so perfect as we begin to see these wonderful fall vegetables.
Roasted Butternut Squash
Ingredients:
1 medium butternut squash
1.5 tbsp. olive oil
2 tbsp. rosemary (fresh is better)
2 tsp. ground black pepper
2 tsp. sea salt
Directions:
Preheat the oven to 400 degrees.
Peel and cube the butternut squash. Discard the seeds.
Toss the squash with the olive oil and the spices.
Roast in oven for around 30 minutes. You want to see a bit of browning.
Enjoy!
