Roasted Butternut Squash
Ingredients
- 1 butternut squash peeled, seeded and cut into 1-inch chunks (you can substitute with any winter squash if you prefer)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon sea salt
- Black pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet lined with parchment paper.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Notes
LAZY COOK? If you are a lazy cook (like I am some days :) you can skip peeling and cutting the squash into chunks. Instead, cut the squash in half lengthwise (scoop out the seeds - you can roast these another time...YUM!). Brush the cut side of the squash with olive oil and season with salt and pepper. Place the squash cut side down on the parchment paper and roast as recipe above suggests.