It's beginning to look a little bit more like fall, not the temps, but the pumpkins, squashes & apples seem to be everywhere. I love roasting vegetables & nothing brings out the flavor of butternut squash than roasting it. I make mine ahead & store it for recipes during the week. Click through for my easy method.
- 1 butternut squash, cut into 1 inch cubes (if you're short on time buy the precut stuff)
- olive oil
- Pre-heat you oven to 425.
- If you're using a whole butternut squash, use a veggie peeler to peel the rind off & discard.
- Using a spoon pull out all of the seeds.
- Cut the squash into 1 inch cubes (try to make them all the same size so that they cook at the same rate).
- On two sheet pans arrange the chunks of squash into one layer on each pan (you don't want them to be overcrowded or else the squash will steam - not roast).
- Drizzle with a couple table spoons of olive oil on each pan.
- Season with salt & pepper & toss all together so each piece is coated & seasoned.
- Roast the squash in the oven for 30-40 minutes or until the squash is fork tender.
- Serve hot or let cool down & store in air tight containers in the fridge for use later on in the week.