Many of my recipe inspirations come from my mom, who I’m sure passed along my gene for creative cooking. One of the most recent dishes I sampled from her fridge was roasted butternut squash with haricot vert. It was so delish that I tried it as soon as I got home (with my own little spin of course). I combined the cubed squash with ingredients I already had: thawed, frozen green beans and slivered, raw almonds. I simply lined a cookie sheet with foil, spread my ingredients in a single layer, drizzled with olive oil and spices and let the oven do the rest of the work. The butternut squash is surprisingly sweet with a flavor similar to that of a sweet potato, but smoother. I suppose we would call it buttery! You won’t even need dessert.
The gorgeous, bright orange color also means that it’s packed with nutrition. Butternut squash is a starchy vegetable—but falls on the spectrum between potatoes and non-starchy veggies, like carrots—with only about 80 calories and 20 g carbohydrate per cup.
And it couldn’t be easier to make! It’s the perfect side dish for any type of meat and quick for weeknights when time is lacking. If you’re looking for a meatless dish, try it on top of brown rice. The hardest part was cutting the squash—so sharpen your knife and get ready to use your muscles. This dish is definitely worth a try and easily palatable if you’re not very adventurous. It tastes equally as great reheated, so save yourself some time later and make enough for leftovers!
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