Old Bay Butternut Squash

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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
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  1. Halve, peel and seed 1 small butternut squash; cut into 3/4-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 tablespoon Old Bay and 1/4 teaspoon kosher salt. Spread out on a baking sheet and roast at 425˚ until lightly browned and tender, 30 to 35 minutes. Serve with lemon wedges.

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