Name: Roasted Butternut Squash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (3-lb.) butternut squash peeled, seeded, and cut into 1-inch cubes; 2 Tbsp. good quality olive oil; 1 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1 tsp. fresh herbs, try thyme, rosemary, or sage (optional)

DESCRIPTION

Serve this roasted butternut squash with its gorgeous caramelized crust as a side dish or to create salads, soups, and even desserts.

Ingredients

Scale

1 (3-lb.) butternut squash peeled, seeded, and cut into 1-inch cubes
2 Tbsp. good quality olive oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. fresh herbs, try thyme, rosemary, or sage (optional)

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Instructions

Preheat the oven to 425˚F.
In a large bowl, toss the squash with the olive oil. Season with salt and pepper and any herbs if using.
Spread the squash on a baking sheet in a single layer.
Roast in the oven for 40 – 50 minutes turning the squash with a metal spatula halfway through the cooking time. The squash is done when fork tender and nicely browned.

Notes

Experiment with herbs like thyme, rosemary, or sage to change up the flavors of the side dish.