Roasted Butternut Squash
Ingredients:
- 1 medium butternut squash
- 1-2 tbsp olive oil
- salt and pepper
Directions:
Preheat oven to 400 degrees. Start by peeling the squash with a vegetable peeler. Next, cut the ends off of the squash and discard. Cut the squash in half lengthwise. Scoop out the center (seeds and flesh) and discard. Cut the squash into strips then 1/2 to 1 inch cubes. Place onto a sheet tray and drizzle with olive oil, sprinkle with salt and pepper. Toss to combine and coat all of the squash. Place in oven and roast for 35-45 minutes or until fork tender and slightly caramelized (brown around the edges). Enjoy as a simple side dish or toss into a salad. Roast extra for lunch the next day!
