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!
Equipment
- Rimmed baking sheet
Ingredients
- 1 large butternut squash, cut in half lengthwise
- 2 to 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons butter
Instructions
- Preheat the oven to 400-degrees.
- 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.