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Easy Roasted Butternut Squash
Credit:
Con Poulos
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
1 medium butternut squash (about 2 lb), peeled and cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
Coarse salt
1/2 teaspoon sugar
Cook's Notes
Squash can be refrigerated for up to5 days.
Gallery
Easy Roasted Butternut Squash
Credit:
Con Poulos
Recipe Summary
Yield: Makes 4 cups
Gallery
Easy Roasted Butternut Squash
Credit:
Con Poulos
Easy Roasted Butternut Squash
Credit:
Con Poulos
Easy Roasted Butternut Squash
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 1 medium butternut squash (about 2 lb), peeled and cut into 1/2-inch-thick slices
- 1 tablespoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon sugar
Directions
Preheat oven to 425 degrees. In a largebowl, toss squash with oil. Seasonwith salt and sprinkle withsugar. Transfer to a baking sheetand roast, flipping once, untilgolden and tender, about 20 minutes.
Cook's Notes
Squash can be refrigerated for up to5 days.
Cook’s Notes
Squash can be refrigerated for up to5 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Roasted Butternut Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Roasted Butternut Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
