Autumn is just one of those seasons that involves special foods and dishes that we don’t necessarily enjoy other times of the year. And you know we could never just pass up the opportunity for a culinary celebration of all the fall foods! Two weeks ago we shared 17 Autumn Desserts that are sure to delight, and last week it was 14 Flavorful Fall Sides. As much as we might like to just have sides and desserts, main dishes are pretty important when it comes to dinner, so today we give you 9 Savory Autumn Main Dishes.
I hope you are getting to enjoy a taste of fall in your part of the world. Between cooler temperatures and leaves on the brink of turning from the greens of summer to the vibrant brights of autumn, we’re ready to welcome all that is fall around here! Last week I shared 17 Autumn Desserts with you and today let’s talk sides. These 14 Flavorful Fall Sides to be exact …
Every time I make this easy side dish I think I’m going to take photos to share here.
And almost every time, I forget. Or I’m in a hurry. Or it’s completely dark outside and I don’t want to set up my photography lights.
Finally, I managed to snap a photo. It’s not great, but it does give me a reason to share this recipe with you.
Really it’s just method more than recipe though. It’s an easier version of Butternut Squash Skillet, which I love.
But instead of starting it in the skillet, I just toss the cubed squash with olive oil, several shakes of cinnamon, ginger, thyme, salt and pepper.
Then it gets poured onto a baking sheet and popped in the oven at 400 degrees for about 25-30 minutes, or until the squash is tender.
The flavor is fantastic! And it works equally well with sweet potatoes too.
Roasted Butternut Squash
- 1 butternut squash cut in cubes
- 1 tbsp olive oil
- 1/4 tsp cinnamon
- 1/2 tsp thyme
- 1/8 tsp ginger
- salt and pepper to taste
- In a large bowl, toss the squash with the oil and seasonings. Pour onto a baking sheet and bake at 400 degrees for 25-30 minutes.