AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerOne of the quickest ways to prepare butternut squash, these tender, buttery, and herbaceous medallions are irresistible!
Preheat oven to 425 degrees F. Line baking tray with parchment paper.
Wash and dry squash. Peel skin off squash using a vegetable peeler.
Using a sharp knife, carefully slice off and discard top and stem.
Slice into 1/4-1/2" thick rounds and place on prepared baking sheet.
When you get to the bulbous end, simply scoop out seeds and chop the flesh into cubes. These can be roasted along with the rounds or steamed for another use!
Brush each side with olive oil and sprinkle with salt, pepper, thyme, and garlic powder.
Roast for 15 minutes on each side, or until tender!
Serve immediately or refrigerate leftovers (not that I've ever had to do this!)
Ingredients
Directions
Preheat oven to 425 degrees F. Line baking tray with parchment paper.
Wash and dry squash. Peel skin off squash using a vegetable peeler.
Using a sharp knife, carefully slice off and discard top and stem.
Slice into 1/4-1/2" thick rounds and place on prepared baking sheet.
When you get to the bulbous end, simply scoop out seeds and chop the flesh into cubes. These can be roasted along with the rounds or steamed for another use!
Brush each side with olive oil and sprinkle with salt, pepper, thyme, and garlic powder.
Roast for 15 minutes on each side, or until tender!
Serve immediately or refrigerate leftovers (not that I've ever had to do this!)
