Name: Roasted Whole Butternut Squash
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pounds butternut squash; 2 tablespoons olive oil; 0.5 tsp salt; 0.25 tsp black pepper

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Roasted Whole Butternut Squash

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Ingredients

Warning0 allergens identified

Roasted Whole Butternut Squash

3 pounds butternut squashwashed and dried

2 tablespoons olive oil

½ tsp saltor to taste

¼ tsp black pepperor to taste

Instructions

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Instructions

Preheat the oven to 400 degrees Lay the butternut squash on a cutting board and cut off the top and bottom with a sharp knife.

Stand the squash upright and insert the blade in the middle and use a gentle rocking motion to cut it in half. If you prefer, you can lay the squash on the cutting board and cut it in half lengthwise using a small rocking motion.

Place the squash cut-side up in a large baking dish or on a rimmed baking sheet and brush with oil and season with salt and pepper to taste.

Bake uncovered for about 60 minutes until very tender and the tip of a knife is inserted easily. Remove from heat and once the squash is cool enough to handle, scoop out the flesh with a large spoon and place in a bowl.

Allow the butternut squash to cool and add to your recipes or refrigerate. Enjoy!