How to Roast Butternut Squash

Name: How to Roast Butternut Squash
Ingredients: 1 pound (453g) butternut squash, peeled, seeded, and cut into 1-inch cubes; 2 tablespoons (30ml) extra-virgin olive oil or other cooking fat (see note); 1 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume; 1/4 teaspoon baking soda (optional, see note)

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Ingredients

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1 pound (453 grams) butternut squash, peeled, seeded, and cut into 1-inch cubes2 tablespoons (30 milliliters) extra-virgin olive oil or other cooking fat (see note)1 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume1/4 teaspoon baking soda (optional, see note)

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Instructions

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Preheat the oven to 400ºF (200ºC). Toss squash with olive oil, salt, and baking soda (if using), and arrange on a rimmed baking sheet, making sure not to overcrowd the sheet. Roast, using a thin metal spatula to turn pieces 2 or 3 times during cooking, until squash is tender and golden brown, about 25 minutes. Set aside. Serious Eats / Amanda Suarez

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