Glacken Health Slinky Butternut Squash

Are you looking for a fun side dish that also uses up all the extra squash lingering around since the final fall farmer’s markets?  Well, look no further.  This simple, tasty dish adds to the dining appeal!

1 butternut squash
1 TBSP Olive oil
2 garlic cloves, minced
1 tsp red pepper flakes
1 tsp thyme
Salt and pepper to taste


Preheat oven to 400. Cut the squash in half and remove inside seeds and string. With a vegetable peeler, remove the skin. Place the halves on a baking sheet, cut side down. In a small bowl, whisk oil, garlic, red pepper flakes, and thyme. (some people add a sweetener to this like honey or maple syrup – I find the squash to be sweet enough on its own.). Brush squash with half of the mixture and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes. Remove from oven and allow to cool before handling. Place the squash halves on a cutting board and slice it thinly but not all the way through. It will be like a slinky. Return squash to the baking sheet and brush with the remaining garlic mixture and roast for an additional 15-20 minutes or until tender. Yum!

Jennifer Glacken