Roasted Butternut Squash

A quick brush of olive oil with a sprinkling of seasoning then it’s off to a hot oven, roasting until lightly charred and tender. This unpretentious winter squash is transformed into a slightly sweet, lightly nutty, gorgeous fall dish!

The bins in the markets are overflowing with winter squash. From acorn to pumpkin to red kuri and sweet dumpling to butternut, these gorgeous squash range in colors, sizes and shapes. But their tough exteriors and odd shapes can leave you wondering just what in the world to do with them.

Roasting is an almost foolproof way to prepare any variety of winter squash. Roasting produces a flavor that is deep and intense with any vegetable or fruit, and butternut squash is no exception. Butternut squash is extremely versatile, the flesh can be used for soups, sauces or baked into breads and desserts much like pumpkins. And roasting is an easy way to prepare this beautiful squash. Brushed with olive oil followed by a sprinkling of kosher salt and black pepper plus a pat of butter, that’s all you need.

You can certainly add spices and brown sugar, but it’s perfect prepared in this simplistic way. It makes a delectable side dish and any leftovers are ready be pureed for your next recipe.

Roasted Butternut Squash

1 large butternut squash, cut in half lengthwise

2 to 3 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

2 teaspoons butter

Scoop the seeds out of each half of the squash and place them cut side up on a baking sheet lined with parchment paper. (Do not place the seeds in your disposal.) Brush each half with the olive oil then sprinkle with salt and pepper.

Place a teaspoon of butter in the cavity of each side. Roast in a 400-degree oven for about 1 hour or until the squash is tender when pierced with a sharp knife.

Serves 4 to 6.