Roasted Butternut Squash
Winter is a time for squash. I don’t care for the stringy-ness of acorn squash as much, but the sweet flavor of butternut squash is to die for. It is so easy to make and needs almost no preparation (just a long baking time).
1 butternut squash – any size
3 tbsp olive oil
salt and pepper
Peel and cube the squash into 3/4 inch chunks. Toss with the olive oil. Lay on a baking sheet, sprinkle liberally with pepper and conservatively with salt. Bake at 425 for 45 minutes, turning occasionally.
January 5th, 2009 | Category: sides
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