Roasted Butternut Squash

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.

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  • Servings: 6

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Ingredients

  • One 3-pound butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. 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.

Contributed By Photo © Emily Farris  Published October 2014





471424 recipes/roasted-butternut-squash 2014-03-06T05:59:09+00:00 Emily Farris fall|winter|roasting|christmas|thanksgiving|side-dishes|6|basic-easy|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner october-2014 recipes,roasted-butternut-squash 471424
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