Roasted Butternut Squash

Name: Roasted Butternut Squash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 large butternut squash (halved lengthwise, seeds scooped out and discarded (about 2 1/2 lbs)); 1 tablespoon extra virgin olive oil; 1/2 teaspoon kosher salt; fresh ground pepper (to taste)

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 8

butternut squash how to vegan

Ingredients

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2 large butternut squash (halved lengthwise, seeds scooped out and discarded (about 2 1/2 lbs))1 tablespoon extra virgin olive oil1/2 teaspoon kosher saltfresh ground pepper (to taste)

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Instructions

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Step 1

Preheat the oven to 425F. Spray a large sheet pan with oil.

Step 2

Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.

Step 3

Scoop it out and serve.

Step 4

This can be cubed and seasoned with more salt and served with a little butter and maple syrup, mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.