Roasted butternut squash


  • 1 butternut squash
  • 1/4 C. EVOO (Extra Virgin Olive Oil)
  • 1 tsp. salt (this is a guess)
  • 1 tsp. pepper (this is a guess)
  • 1 tsp. garlic powder (guess)
  • 1 tsp. smoked paprika (guess)

Prepare squash

Chop ends of squash so you have a flat base. Peel the tough skin with a vegetable peeler. Cut the bulb portion from the strait portion. Slice in half, the long way, and remove seeds from bulb. Dice.


Toss diced squash in plenty of olive oil, salt, pepper, paprika, garlic power, and whatever other herbs/spices you like. Easiest way to toss is by putting a slightly smaller stainless steel bowl over a larger one to create a large sealed container and, holding firmly, vigorously swirl the contents around until well mixed.


Spread evenly across 2 baking sheets (put down parchment paper to reduce cleaning later) and bake at 400 F for 1hr 15m. Rotate halfway through if your oven cooks unevenly or the baking sheets are on different racks.


Popular posts from this blog

7 facts you didn't know about salt, but probably should

Dates with Goat Cheese, Pistachios, and Flake Salt