How to Cook: Roasted Butternut Squash
Hard winter squashes are actually very simple to prepare as well as satisfying, nutritious and affordable! This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish, or use in soup, tacos, enchiladas, pasta and salad.
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
Preheat the oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.
Cut into 1-inch cubes. Transfer to a large rimmed baking sheet. Toss with oil, salt and pepper and then spread out in a single layer. Roast halfway through until tender and golden brown, about 30 minutes.