Roasted Butternut Squash
Servings: 8
Ingredients
- 1 to 1 ¼ pound butternut squash
- 1/4 cup olive oil
- kosher salt
- freshly ground pepper
Instructions
- Preheat oven to 400°.
- Peel skin with a vegetable peeler.
- Cut the squash in four pieces for easier handling.
- With a spoon, scoop out seeds.
- Cut the squash into 3/4 inch dice.
- Place on a rimmed cookie sheet and toss the squash with olive oil, salt and pepper.
- Roast for about 20 minutes or until squash is soft. Stir occasionally.
Notes
At some groceries you can find cut up butternut squash.