Roasted Butternut Squash

  

Butternut squash season is almost over. I LOVE this delicious gourd. My recipe is really really simple because I don't t take the skin off which can be a daunting task.  I seed it, chop it and roast!  I also only season it with olive oil because I use it in sweet and savory dishes! The taste to me is similar to a sweet potato but milder.  Butternut with a drizzle of honey and cinnamon creme fraiche? *FAINT*

Roasted Butternut Squash

What You Will Need:

• 1 Butternut squash (size of your choice)
• Enough olive oil to coat the diced squash
• Salt and Pepper, to taste

 
What To Do:

• Pre-heat oven to 450 degrees
• Clean the skin of the squash thoroughly
• With a good sharp knife, cut the top and bottom of the squash and discard (I usually save mine to make vegetable broth)
• Cut the squash down the center length wise
• With a spoon scoop out the seeds and stringy parts, discard
• Cut squash into large strips then into chunks
• Place in a bowl with olive oil and toss to coat
• Place squash on a baking sheet and roast for 15 - 20 minutes. Adjust time and temp according to chunk sizes