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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Roasted Butternut Squash




Roasted Butternut Squash

1 medium-sized butternut squash, peeled and cut into 1/4" to 1/2" cubes

olive oil



ground piquillo pepper (or other crushed red pepper flakes)

-toss the squash with 1 teaspoon olive oil and spread out on a large sheet pan. Or, spray the pan with olive oil, then spread out the squash, then spray again.

-sprinkle with salt, pepper and a few pinches of the hot pepper (or not, if you don’t like spice).

-cook at 425 degrees for 15-20 minutes.


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