Roasted Butternut Squash
Delicious and easy to make. Perfect side dish.
Dovetailing Tips: Cube and peel an additional 5 cups of squash to be used day 5 in Pork with Sweet and Sour 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|
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.