Side Pannel
Roasted Butternut Squash
Roasted Butternut Squash
- Recipe Submitted by maryjosh on 12/29/2019
Ingredients List
- 1 butternut squash
- olive oil
- salt and pepper
- water
Directions
Preheat oven to 400. Grease a baking dish with nonstick cooking spray and set aside.
Use a sharp knife to carefully cut the butternut squash in half lengthwise. Use a spoon to scrape the seeds out of the squash and discard.
Drizzle the flesh side of the squash with olive oil and use a pastry brush to spread it evenly onto the squash. season with salt and pepper.
Place squash face down into a baking dish. Pour water (about 2 cups) into the dish so it's at least 1" deep. Bake for 35-40 minutes or until a fork pressed into the flesh goes in easily.
Remove from oven and let set for 5 minutes. Use a spoon to scoop the squash from the shell.
Discard the shell. Serve with butter.
Use a sharp knife to carefully cut the butternut squash in half lengthwise. Use a spoon to scrape the seeds out of the squash and discard.
Drizzle the flesh side of the squash with olive oil and use a pastry brush to spread it evenly onto the squash. season with salt and pepper.
Place squash face down into a baking dish. Pour water (about 2 cups) into the dish so it's at least 1" deep. Bake for 35-40 minutes or until a fork pressed into the flesh goes in easily.
Remove from oven and let set for 5 minutes. Use a spoon to scoop the squash from the shell.
Discard the shell. Serve with butter.
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