Roasted Butternut Squash
This roasted butternut squash is hardly a recipe; it's more a method, one applicable to all fall root vegetables. All you need is some oil, salt, pepper and a hot oven.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 217
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 217
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
Source: foodnetwork.com
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
