Roasted Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
- 3 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
DirectionsWatch how to make this recipe.
Preheat the oven to 400 degrees F.
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
2010, Ina Garten, All Rights Reserved
Recipe courtesy of Bobby Flay
Recipe courtesy of Ina Garten
Recipe courtesy of Tyler Florence