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Squash-Easy Roasted Butternut Squash Recipe

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This recipe for Squash-Easy Roasted Butternut Squash is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 large butternut squash, (3 lbs)
3 Tbsp extra virgin olive oil
1 tsp fine sea salt
½ tsp freshly ground black pepper

Preheat the oven to 400˚ with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper or use a non-stick baking sheet.

Peel the butternut squash with a potato peeler going from the step to the base. Cut off the stem then cut the squash in half lengthwise. Scoop out and discard the seeds. Chop the squash into 1-inch chunks (they don’t have to be perfect, but keeping them even-sized will ensure even roasting).

Transfer squash to the baking sheet, drizzle with oil, salt, and pepper, and toss to combine.

Spread the squash evenly in a single layer and bake until fork-tender and golden brown in spots, about 35-40 min (depending on size), turning the squash after 20 min.
Directions:
Directions:

 

 

 

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