Simple Recipes for Every Day
Roasted Butternut Squash
- Serves: 4
- Prep Time: 5 min
- Cook Time: 30 min
Ingredients
- 1½ to 2 pounds butternut squash, peeled, seeds removed, and cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons kosher salt, plus more to taste
- freshly cracked black pepper, to taste
Ingredients
- 1½ to 2 pounds butternut squash, peeled, seeds removed, and cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons kosher salt, plus more to taste
- freshly cracked black pepper, to taste
Method
Preheat the oven to 425° F with a rack in the center position.
In a medium bowl, toss the squash with the olive oil and salt. Arrange the squash on a large rimmed sheet pan. Roast until the squash is tender and beginning to brown, about 30 minutes.
Season with pepper and more salt if desired.