Roasted Butternut Squash Recipe

Time1h 10m

Serves4

Roasted eggplant spread, marinated tomatoes with garlic & fresh basil

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Ingredients

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1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil, salt, and pepper.
2
Roast the Squash
Place the squash cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, until tender.
3
Prepare the Eggplant Spread
While the squash is roasting, cut the eggplant into cubes, toss with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes until soft. Blend the roasted eggplant with garlic and a drizzle of olive oil until smooth.
4
Marinate the Tomatoes
Chop the tomatoes and mix them with minced garlic, chopped fresh basil, balsamic vinegar, salt, and pepper. Let them marinate for at least 15 minutes.
5
Serve
Once the butternut squash is done roasting, scoop out some of the flesh, mix it with the roasted eggplant spread, and top with marinated tomatoes. Serve warm.