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Recipe Thursday-Roasted Butternut Squash

Posted on January 29th, 2015 | Posted in Recipes, Side Dish

Roasted Butternut Squash (1 of 1)

I traditionally half my butternut squash and slow roast them with butter and brown sugar, but for this edition of Roasted Butternut Squash I used Ina Garten’s recipe, that peeled and cubed the squash. With some of the leftover butternut squash I pureed it and made¬†a grilled gruyere and butternut squash sandwich!

Yield 4-6 Servings
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks (01028, BUSHEL)
3 tablespoons good olive oil (992055, 3LTR)
1 teaspoons kosher salt (CQS030, 3#, Diamond Crystal)
1 teaspoon freshly ground black pepper (CQP064, GAL)

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.

Recipe adapted from 2010, Ina Garten, All Rights Reserved

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