Oven-Roasted Butternut Squash
This delicious, oven-roasted butternut squash is perfect for using in a variety of autumnal recipes!
Equipment
- Cutting board
- Large knife
- Cookie sheet
- Non-stick cooking spray
Ingredients
- 1 Butternut squash any size will do, though it will affect the roasting time
- 2 tsp Olive oil
- Salt, to taste
- Pepper, to taste can omit if preparing squash for a sweet recipe
Instructions
- Preheat your oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray.
- Rinse the exterior of the squash, since you'll be roasting it in the skin.
- Slice the stem-end off, and then cut it lengthwise down the center. Scoop out the seeds and stringy matter.
- Place the squash face-up on a cookie sheet, drizzle with olive oil, and sprinkle with salt and pepper (you can omit the pepper if preparing the squash for a sweet recipe). Then turn the squash face-down, directly onto the cookie sheet.
- Roast for 45-60 minutes, or until it is soft throughout the body of the squash. (The roasting time can vary, depending on the size of the squash.)
- Remove and allow to cool for a few minutes.
- Scrape out the flesh onto a plate and mash it. (You can also puree it in a blender, if you prefer a super creamy texture.) It is now ready to be used in a recipe, or stored in the refrigerator or freezer!