Roasted Butternut Squash

Name: Roasted Butternut Squash
Total time: 1 h
Ingredients: 1 medium (2-3 pounds) butternut squash; 4 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon cracked black pepper or ¼ teaspoon ground black pepper; 1 teaspoon dried Italian seasoning or Herbs de Provence; 1 teaspoon garlic powder; 4 tablespoons butter optional

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Total: 60

Servings: 6

Ingredients

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1 medium (2-3 pounds) butternut squash4 tablespoons olive oil1 teaspoon salt½ teaspoon cracked black pepper or ¼ teaspoon ground black pepper1 teaspoon dried Italian seasoning or Herbs de Provence1 teaspoon garlic powder4 tablespoons butter optional

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Instructions

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Step 1

Preheat oven to 425 degrees and grease a large baking sheet.

Step 2

Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.

Step 3

Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.

Step 4

Season with salt, pepper, dried herbs, and garlic powder.

Step 5

Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.

Step 6

Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.

Step 7

Spoon browned butter over squash and serve immediately.