Butternut Bento


The next one is close to its previous incarnations save for the addition of butternut squash roasted with Garam Masala. My mom gave me a jar of homemade Garam Masala and then told me to use it with butternut squash. So I did. And then she told me to add red onion.

She’s right. It is better with red onion.

Roasted Butternut Squash with Red Onion
1-2 lbs. Cut butternut squash (I used a 2 pound bag of cut butternut squash from Trader Joe’s. However, as this is a seasonal product only found around Thanksgiving and Christmas, you can cut it up into bite-size chunks and use it in lieu of that. )
1 chopped red onion
Olive oil spray
1-2 tbsp. Garam Masala
Salt and pepper

Preheat oven to 400°F
Mix together the squash and onions and spread out on a baking sheet (I have a lipped one I use so there’s less chance that a cube of squash will start a housefire). Spray olive oil to coat. Sprinkle Garam Masala to cover (you might want to mix it by hand to make it evenly distributed and not have pieces simply covered in it). Add salt and pepper.
Roast for about 40 minutes.

One response

  1. Pingback: Veganized bento! | Lee Makes Lunch

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s