My lunches this week will be very simple. I cooked some baby bok choy with teriyaki sauce, and roasted butternut squash with garlic and chili powder. And of course, roasted chicken thighs to go with them as I do every week.
The recipe for the butternut squash is very easy and delicious. You can use almost any seasoning – this particular combination is warming on a chilly winter day.
Roasted Butternut Squash with Garlic and Chili Powder
Preheat the oven to 400F.
Peel and chop a butternut squash into 1/2-inch cubes. For the bottom rounded part, scoop out the seeds first. Put the chopped squash in a large bowl.
Pour a little oil over the squash, maybe 2-3 tablespoons. I don’t cook with olive oil, especially at that heat. I like almond oil or coconut oil for cooking. Toss gently with your hands to coat the squash cubes with the oil.
Sprinkle with salt, garlic powder, and chili powder. I like garlic powder for this because actual garlic tends to burn. Toss gently again to distribute the spices evenly.
Transfer the squash to a 13×9 baking dish, spread it out more or less evenly, and put in the oven. Bake for 20 minutes. After that 20 minutes, stir the squash gently and put back in the oven for about 15 more minutes.