In an effort to bring you more basics, here’s how to roast butternut squash! Butternut squash is one of my favorite fall veggies. If it’s on a menu, I’ll order it. I love it on its own, in chilled pasta, on toast with a bit of ricotta for a fall crostini, and even in salad (recipes here and here and here). It’s so versatile!
Butternut squash is the one thing I buy pre-cut at the grocery store. Why? Because whole butternut squash is extremely difficult to cut. Not difficult in technique, but literally difficult to cut through because the fruit is so thick. My biggest life hack is to buy it already cubed at the store.
Then this takes literally minutes to prep: just toss the butternut squash with olive oil, sea salt, and black pepper and pop it in the oven. SO easy!
Roasted Butternut Squash
1 pound butternut squash cubes
1 Tbsp olive oil
Sea salt, black pepper
- Preheat oven to 400 degrees. Toss butternut squash cubes with a bit of olive oil, sea salt, and freshly ground pepper. Roast for 30 minutes or until fork tender.
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