Back to Basics: Roasted Butternut Squash

back to basics, i'm hungry

Every fall I love incorporating some seasonal flavors in my cooking. There is something incredibly nostalgic and delicious to coming home at sunset, with a house that smells of roasted squash. In my first recipe post I thought it’d be great to share with you this basic roasting recipe. I love using the roasted squash in risottos, as a pizza topping, and in homemade soups.

Roasted Butternut Squash

Ingredients:

  • 1 medium sized butternut squash
  • 2 T olive oil
  • Salt and pepper

Preheat over to 400 F. Halve the squash lengthwise. Using the sharp edge of the spoon, scoop out and discard seeds.

Place the halves skin side down. Rub the flesh of the squash with olive oil. Salt and pepper thoroughly. Roast for 45-50 minutes. The squash will be tender and golden brown.

To expedite the roasting process, cut the squash into 1-inch cubes before roasting. Place in a single layer on the baking sheet. Toss occasionally, until tender and golden brown, about 30 minutes.

Stay tuned next week as I share a recipe for my Butternut Squash and Kale Flatbread.

What are some of your favorite fall flavors?

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