Roasted Butternut Squash (Recipe for Printing)
Warm, aromatic butternut squash roasted to golden perfection with olive oil, garlic, and herbs. Ideal for cozy fall gatherings or holiday dinners. Save & click.
# What You Need:
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1 medium butternut squash (2 to 3 pounds)
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4 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon cracked black pepper or 1/4 teaspoon ground black pepper
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1 teaspoon dried Italian seasoning or Herbs de Provence
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1 teaspoon garlic powder
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4 tablespoons butter (optional)
# How to Make It:
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Preheat oven to 425°F and lightly grease a large baking sheet.
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Using a standard vegetable peeler, remove the skin from the butternut squash. Slice squash lengthwise and scoop out seeds and membrane with a spoon. Discard seeds. Cut squash into 1-inch cubes and arrange in a single layer on the prepared baking sheet.
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Drizzle olive oil evenly over the squash pieces. Toss gently with hands or utensils to ensure thorough coating.
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Sprinkle salt, black pepper, Italian seasoning, and garlic powder over the oiled squash. Toss again for even distribution.
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Place baking sheet in the oven and roast for 20 to 25 minutes, until squash is very tender and edges begin to brown. Serve at once, or continue to finish with butter if desired.
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Melt butter in a medium saucepan over medium-high heat. Allow butter to simmer until it turns from pale yellow to a dark golden brown, then remove from heat and transfer to a bowl.
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Spoon browned butter over the roasted squash and serve immediately.
# Extra Tips:
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For enhanced flavor, finish with browned butter or a sprinkle of freshly chopped herbs before serving.