Saturday, November 5, 2011

Roasted Butternut Squash

In the fall, butternut squash is plentiful and cheap.  So every fall, I look forward to cooking this vegetable in as many ways as I can.  This is one of the simplest ways I can think of.  Simply toss the squash with some oil and a few seasonings, then roast in a hot oven for about 45 minutes.  The squash comes out soft and sweet, and the seasonings give it a savory flavor that compliments the squash beautifully.

Roasted Butternut Squash

2 medium butternut squash (about 2 lbs each)
3 Tbsp olive oil
1/2 Tbsp kosher salt
1 tsp dried sage

Preheat oven to 400 degrees F.  Cut butternut squash in half.  Using a spoon, scoop out and discard the seeds.  Using a large knife, trim away peel from squash.  Cut squash into 1-inch cubes and place in large bowl.  Pour oil over top and toss to coat.  Sprinkle sage and salt over squash and toss again.

Pour into baking dish and roast in 400 degree F oven for 40-50 minutes, stirring every 15 minutes.  Remove from oven and cool slightly.

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