Butternut squash in the Greek cuisine is often used in savory and sweet Greek style pies and also made into preserves (spoon sweet). In some areas they fry it and drizzle it with vinegar or make fritters. Today, I am making it roasted which is probably the easiest way, combining it with a few potatoes and lime instead of lemon. I use my mother’s slow-roasting method which slightly caramelizes the outside, while soft on the inside.
The concept is similar to the regular Greek style roasted potatoes, but making it more seasonal with the squash, adding some sweetness and of course a good dose of beta-carotene and fiber.
This is great on its own sprinkled with a bit of feta or as a side with meat.