Serves 4
50 min
Roasted Butternut Squash
Recipe GLPR7f9ad5fe9fe501
Tender butternut squash wedges roasted until caramelized and golden, finished with a light seasoning of olive oil, sea salt, and cracked black pepper. A simple yet satisfying dish that celebrates the natural sweetness of the squash with minimal ingredients.
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Ingredients
1 butternut squash, medium
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper
Directions
Preheat your oven to 400°F (200°C).
Wash and dry the butternut squash thoroughly. Using a sharp knife, carefully cut the squash in half lengthwise, then cut each half into 1-inch-thick wedges. Scoop out the seeds and stringy portions with a spoon.
Place the squash wedges on a large baking sheet. Drizzle with olive oil, making sure all pieces are lightly coated.
Sprinkle sea salt and ground black pepper evenly over all sides of the squash wedges.
Arrange the wedges in a single layer, skin-side down. Roast in the preheated oven for 30-40 minutes, or until the flesh is very tender and the edges are caramelized and golden brown.
Remove from the oven and let cool for 2-3 minutes. Serve warm as a main course or side dish.
