Roasted Whole Butternut Squash

Step 1

Set the oven rack to the center position and preheat to 400ºF (204ºC).

Step 2

Wash and thoroughly dry the butternut squash.

Step 3

Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash.

Step 4

Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.

Step 5

Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.

Step 6

Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.

Step 7

Brush the flesh of the squash with 1 tablespoon of olive oil. Place the squash cut side down and evenly spaced on the baking sheet.

Step 8

Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squash's size.

Step 9

Carefully turn the squash over with tongs and season with salt and pepper. Serve as is or proceed with maple glaze.

Step 10

In a small bowl, combine maple syrup, cinnamon, and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes.

Step 11

Garnish whole roasted butternut squash with chopped pecans.