Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Name: Roasted Butternut Squash
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: One large butternut squash (about 3 pounds); 1/4 cup olive oil; Kosher salt and freshly ground black pepper

3 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

167

Total Fat

9

Saturated Fat

1

Carbohydrates

23

Dietary Fiber

4

Sugar

4

Protein

2

Cholesterol

0

Sodium

550

Total: 45 min
Active: 10 min

Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.

Ingredients

One large butternut squash (about 3 pounds)

1/4 cup olive oil

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F.
Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

Roasted Butternut Squash

3 Reviews

Ingredients

Directions

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