Ultimate Roasted Butternut Squash Recipe for any Night of the Week

Butternut Squash

Roasted Butternut Squash

Butternut squash is by far my favorite fall/winter vegetable. Not only does it have a fantastic flavor, but the squash itself has a super long shelf life (nothing better than preventing food waste). These can be found throughout the fall and into the winter as well.

The size of butternut squash makes them perfect for providing multiple meals! This means that you can use a single squash to make several different recipes or the same one over the course of a few nights.

This recipe is one that my friend Noa created and uses whenever he cooks butternut squash. This is a fall staple in our house and we make it as often as possible whenever fall and winter come around! Buying butternut squash ahead of time is great because their long shelf life lets them last for a bit longer in the house, whether used as food or a temporary decoration. Of course, you should only buy as much as you are going to eat.

This also goes well as an excellent side dish for roasted chicken and other veggies along with so many other fall meals!


  • Half of a butternut squash
  • 2 tablespoons Olive oil
  • 3 cloves of garlic crushed
  • 2 teaspoons rosemary (fresh if possible)
  • 1 teaspoons garlic powder
  • 1.5 teaspoons chile powder
  • Salt and pepper to taste


  1. Preheat the oven to 400ºF
  2. Peel the butternut squash and cut into 1-inch cubes and place into a bowl
  3. Add the olive oil to the squash and toss to coat all the pieces evenly
  4. Add garlic, rosemary, garlic powder, chile powder, salt, and pepper to the oiled squash and then toss to spread the seasoning
  5. Transfer the squash to a baking sheet and spread it into 1 layer
  6. Place in the oven for 30 minutes or until soft when poked with a fork

Let us know what you think of our recipe and how you’ve been enjoying it throughout the year. Make sure to keep checking in weekly for more seasonal recipes and always remember to give your fruits and veggies the life that they deserve!

Rich Creamy Tomato Bisque to Keep You Warm in the Winter

This tomato bisque recipe is the best for a cold fall or winter day. Whether it’s paired with a grilled cheese or anything else, this soup is bound to be a star dish. This is a fantastic recipe to use with fresh tomatoes from your garden or from the store as well. Not only is this delicious, but being able to use fresh local produce also makes this dish 10x better, not to mention, guilt free as well.

My friend Noa and I first tried this recipe after we got an immersion blender. We found a recipe on allrecipes.com and adapted it by added our own touch/flavor to the soup. This soup is the perfect dish to eat on a cool fall or cold stormy day. We recommend trying this soup with a homemade grilled cheese, some sourdough bread, with a veggie stir fry, or anything else your heart desires!


  • 3 pounds fresh tomatoes
  • ½ stick of butter
  • ¼ cup olive oil
  • ½ onion (diced)
  • 4 cloves garlic
  • 10 leaves of fresh basil (1 tablespoon dried) (fresh is recommended)
  • 1 teaspoon of thyme
  • ¾ cup chicken or veggie stock
  • Salt and pepper to taste
  • 1 cup heavy whipping cream


  1. Cut tomatoes in quarters and in the oven at 400ºF with 2 crushed garlic cloves for 20 minutes or until the skin bursts
  2. Remove the skin from the roasted tomatoes
  3. Heat butter and olive oil on medium-high in a large pot
  4. Dice the onion and add to the pot along with garlic cloves. Cook until golden brown
  5. Add in peeled tomatoes, basil, thyme, salt and pepper and cook for 5 minutes
  6. After 5 minutes add in stock
  7. Bring soup to a boil
  8. Use either an immersion blender or a conventual blender, blend the soup until smooth consistency
  9. With the soup in the large pot, reduce the heat to a simmer and slowly add in the cream while whisking the soup

Adding your own touch is one of the best parts of cooking, so feel free to make adjustments as you see fit. Let us know what you’ve done differently and what you think about our recipe down below!