Yes, this pan-roasted butternut squash and peppers recipe is a thing now. I’m making it a thing for anyone wondering what to make with butternut squash and looking up recipes. Make this, it’s just 10 minutes. You can enjoy the pan-roasted fall vegetables as a healthy side, serve them in bowls, wraps or pitas. They’re great with tzatziki, hummus or avocado.
Growing vegetables for the past few years has taught me more than my university degree in biochemistry. It’s ridiculous how little I knew about the REAL world. For one, I never knew that you can eat butternut squash raw. Two days ago, I was dipping raw sliced butternut squash into a creamy dressing (I made a cashew-based thing – something like ranch) and it was my dinner and was super tasty.
Yesterday I found out, I can actually roast that butternut squash in a pan with some peppers and whatever else I had, and that is ready in like 5 minutes and SO good. As you can see in the photo, I also had 2-3 green beans and half an onion. I did not include them in the recipe, because the second time I made the veggies I didn’t use them and loved them more.
We’ve got plenty of butternut squash right now and these two discoveries now make me incredibly happy. Gone are the days I was looking at those squashes thinking – I don’t really want to eat them. I don’t need to come up with weird desserts, I don’t need to make them into a soup I only kinda like, I can make something I really LOVE and is pretty healthy too. Can’t wait to turn orange.
I had these in hummus wraps with some avocado dill sauce and salad, but I can imagine feta, tzatziki or just this garlic yogurt sauce would be a great companion as well.
So if you have butternut squash and peppers, here’s the recipe to try:
Pan-Roasted Butternut Squash and Peppers
Pan-roasted butternut squash and peppers! These quick and easy pan roasted fall vegetables make a great veggie side and delicious with tzatziki, feta, avocado sauce or/and hummus. Make more of this butternut squash recipe to meal prep for the week ahead!
Ingredients
- 2 cups butternut squash, cut in slices (like wedges)
- 1 bell pepper, cut in large strips
- 2 jalapenos, roughly chopped
- 3 garlic cloves, minced
- a pinch of oregano
- salt and pepper
- 1 tbsp olive oil
Optional:
- fresh herbs
- 1/2 onion
- handful fresh green beans
Instructions
- Heat some olive oil in a large pan and add the butternut squash, pepper, jalapenos, oregano, salt and pepper and whatever other vegetables you'd like to use. Stir occasionally for the next 3-4 minutes to allow the vegetables to roast.
- Add the minced garlic and fresh herbs (if using) and stir for another 2-3 minutes to allow the flavors to combine.
- Serve as a side, or use in wraps, pitas, bowls and enjoy. These would be great with this yogurt garlic sauce too.