MT Roasted Butternut Squash

We love to let a vegetable take center stage at a meal. Now that fall is officially here, find yourself a locally grown butternut squash. Slow roasted and given the proper treatment, its flavor is simply incredible. 

Here's how we like to do ours! 


  • 1 whole butternut squash, cut in half lengthwise 
  • 1/2 red onion, sliced thin 
  • 1/4 cup toasted pepitas, or other nuts or seeds 
  • cilantro, mint, or parsley to garnish 
  • The Savories 
  • The Chiles 
  • salt 
  • olive oil 


  1. Pre-heat your oven to 425°F 
  2. Season the flesh side of both halves of the squash generously with olive oil and salt. 
  3. Sprinkle both halves generously with The Savories and The Chiles. 
  4. Put the squash flesh side down on a baking sheet or oven-safe dish. 
  5. Roast until the skin turns golden-brown and the flesh is soft and sweet (about 1 hour). 
  6. Allow the squash to cool slightly. Turn both pieces over so that the flesh side faces up. 
  7. Salt to taste, then garnish with a sprinkle of The Chiles, sliced red onion, toasted seeds, and fresh herbs. 
  8. Enjoy! 


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