Roasted Butternut Squash

Step 1

Preheat oven to 425 degrees and grease a large baking sheet.

Step 2

Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.

Step 3

Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.

Step 4

Season with salt, pepper, dried herbs, and garlic powder.

Step 5

Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.

Step 6

Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.

Step 7

Spoon browned butter over squash and serve immediately.