Roasted Butternut Squash

Roasted Butternut Squash

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness.I keep it simple, but feel free to add herbs or spices to the recipe. Minced garlic, sage, rosemary or whatever you think will go well with the squash.

This recipe contains squash (butternut), butter, sugar (brown), olive oil, salt, black pepper

4 servings

Prep time: 20 min

Cook time: 20 min