This baked butternut squash recipe is such a simple yet delicious side dish perfect for the fall. In combination with green beans and carrots, you will be amazed at how tasty yet straightforward it is to prepare this side dish.
We'll start with peeling and dicing the veggies. Peel and chop the onion. Then peel and dice carrots – try to make them even pieces. If the carrots are big, I usually cut them lengthwise and then chop them. Measure approximately three cups of frozen green beans (you can use whole or cut green beans). Next, we'll peel and chop the garlic cloves. Finally, we will peel and dice the butternut squash. For more details, look at the section about peeling and dicing the butternut squash. Preheat the oven to 400 Fahrenheit.
Add chopped veggies and 2 tablespoon canola oil in a large bowl. Mix with a spatula until evenly coated. Then add consommé seasoning, ½ teaspoon salt, black pepper, and garlic powder. Mix until evenly coated. Add half a cup of oil to a large dish (I used 14 inch cast iron skillet). Add all the veggies from the bowl and evenly spread them across the skillet. Sprinkle with an additional ¼ teaspoon of salt. Take aluminum foil and cover the skillet until completely sealed.
Put the skillet in the oven and bake for 20 minutes. Remove from the oven, remove the aluminum foil (but keep it), and ensure the veggies are not sticking to the skillet. Then seal the skillet again with foil and return to the oven for another 20 minutes. Remove the skillet from the oven, remove the foil, and put the skillet back into the oven for 10 minutes.
Finally, remove the skillet from the oven and poke the squash with the fork to ensure it’s fully cooked. I find it takes around 50-60 minutes. Mine is cooked after about 50 minutes.
Serve immediately and salt and pepper per taste. Enjoy!
Notes
Feel free to add or replace some of the veggies. Note that the bake time might differ.