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Roasted Butternut Squash

Course: Side Dish
Cuisine: American
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.