Roasted Butternut Squash
Discover the simplest method for achieving flawlessly roasted butternut squash every single time—no peeling required! This versatile delight can serve as a straightforward side, enhance your salads, or be transformed into a delicious soup or pasta sauce, among other possibilities.
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Ingredients
- 2 large butternut squash
- fresh ground pepper
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
- 1
Begin by setting your oven temperature to 425°F. Lightly coat a large baking sheet with cooking spray or oil.
- 2
Take the butternut squash halves and apply a generous amount of olive oil to their flesh, then sprinkle with salt and freshly cracked black pepper. Position the squash halves on the prepared baking sheet with the cut sides facing down. Roast in the oven until the flesh is tender enough to easily pierce with a fork, which should take approximately 40 to 45 minutes.
- 3
Once roasted, carefully scoop out the soft flesh for serving.
- 4
The squash can be diced and seasoned further with additional salt, served with a pat of butter and a drizzle of maple syrup, mashed as a substitute for traditional mashed potatoes, blended into a smooth puree, mixed into salads, or transformed into a delicious butternut squash soup or a savory sauce for pasta.
Nutrition Information
Notes & Tips
- Makes 7 cups.