Roasted Butternut Squash

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I made this tonight and it was my first time ever cooking with a butternut squash...I have to say it was much easier and tastier than I thought it would be. It was also the first time my husband tried butternut squash and he was very skeptical, but ended up liking it quite a bit. I am a big Ina Garten fan and have watched her roast all kinds of vegetables so it was very helpful having seen her peel and cut the squash...thanks Ina!! I will definitely experiment more with this veggie!

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Roasting the squash brings out incredible flavor. It doesn't need any sugar. This was such a nice change from our usual pureed squash. It tastes pure and simple. For my own personal taste, I would cut back a little on the salt next time. This recipe is a keeper!

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My first time cooking butternut squash. This recipe was very simple! One thing I would add is (after a Google search I settled on cutting it in half where the squash started turning into a bulb and then peeled the 2 parts separately before halving each and scooping out seeds of the bulb part with a tablespoon. After cutting it in chunks, I threw them into a clean plastic bag, added the other ingredients and shook it up to mix it well. Drizzled some honey after they came out of the oven. Next time, I'll use a bit less salt. I'm pretty sensitive to salty things.

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I love this recipe. We have a Vegan in the family and this is perfect. I have the rest of the family add there butter as it is served. I add a little Nutmeg to mine just to give it a little zing.

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Very yummy. I sprinkled with a little thyme before putting in oven. I also drizzled with a little honey after turning, as I'm used to squash baked with butter & brown sugar. I like the idea of peeling so you don't have to mess with discarding the soft shell afterwards.

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Great, easy, simple recipe. I jazzed it up with a drizzle of good maple syrup - just for a touch of sweetness.

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The ice cream scoop was a wonderful time saving tip thanks cottoneyedjoe167_13125630

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This is a delicious, simple and quick way to enjoy a different vegetable than the usual suspects that end up on my families dinner plate. I love the amount of pepper recommended but if you aren't a huge fan, I would halve the amount.

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This recipe is better. Ina's original recipe called for adding brown sugar which made it way too sweet.

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This was fantastic! I was never a big fan of butternut squash, now I love it.