We had really good buffalo and blue cheese chicken nuggets last night paired with these butternut squash wedges. I loved them! I wanted to share the chicken nugget recipe with you, however, I started thinking about most of the people who read this blog, and I can imagine while pregnant, those chicken nuggets may not sound that great! So since we had such a great side dish with it, I thought I'd share that instead.
3 Tbsp olive oil
1 Tbsp seasoned salt
1 tsp pepper
1 Tbsp lemon juice
1 tsp dried oregano
1 large butternut squash, peeled and cut into 2-inch wedges
1. Preheat oven to 425 F
2. Stir together oil, seasoned salt, pepper, lemon juice and oregano in a large bowl; add squash and toss to coat. Transfer to a roasting pan.
3. Bake 25-30 minutes or until squash is tender and browned, turning after 15 minutes.