Roasted Buttercup Squash

Name: Roasted Buttercup Squash
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 50 min
Active: 5 min

Yield: 4 servings

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Level: Easy

Total: 50 min
Active: 5 min

Yield: 4 servings

Ingredients

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1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.