Roasted Butternut Squash with Sun Dried Tomatoes

Butternut squash is a type of winter squash that is orange in color, similar to pumpkin, and has a sweet nutty flavor. It's not something I've ever made before. In fact, I don't even remember eating it growing up. The first time I had it was when my mother made Butternut Squash Soup a few years ago and I loved it. This year, I decided to try to make the squash myself and wanted to use some of my favorite flavors like garlic, sun dried tomatoes and fresh rosemary, and roasting this squash seemed like the best plan.

Meyer Lemon Roasted Zucchini & Butternut Squash

If nothing else, starting this blog has increased my awareness of so many different types of foods that I was always reluctant to try. Butternut squash being one of them. When I went to the farmers market the other day for my produce, they had some Butternut squash already cut up in a nice container on sale so I bought it figuring I'd figure out something to do with it. I love it in ravioli, especially when paired with my pumpkin sage cream sauce which I didn't make this year...yet! The other day I received an Omaha Steaks package in the mail for Christmas and figured I'd just cook up something from that delivery and make a vegetable to go with it. And since, my Mom brought me some of her Meyer lemons from her tree in FL while she was up over Thanksgiving, I used some of those too. This vegetable combination was light, delicious and I'd definitely make it again!

Roasted Zucchini & Butternut Squash
2 1/2 c. Butternut Squash, diced into small cubes
1 Zucchini, skin rinsed, halved and cut into 1/4" slices
1/2 Meyer Lemon, juice only 
2 tbsp. Fresh Tarragon, chopped
1 Clove Garlic, minced
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Combine all ingredients in a bowl and mix well so that the squash and zucchini are well coated.  Add mixture to an oven safe baking dish and bake at 425 degrees for 30-40 minutes; turning halfway through. Serves 4. 


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Enjoy!