This oven-roasted butternut squash works well on its own as a side dish, but can also be tossed with pasta or fresh herbs—or both—for more flavor.
Slideshow: Butternut Squash Recipes
One 3-pound butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
Freshly ground pepper
How to Make It
Preheat the oven to 425°. In a large bowl, toss the squash with olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
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