Active time: 5 min.Total time:45 min.
Yield: Serves 4 (serving size: 1 slice)
This roasted whole butternut squash is super easy with just enough salinity: The sea salt adds a nice, briny bite to the butternut squash’s mellow sweetness. It’s great on its own, but also works as a building block for another recipe, like pureed soup, pizza, or a harvest salad. You could also scoop it out or slice it and serve it as a side—the possibilities here are endless. For especially tender results, bake the butternut squash face-down: It’ll give the squash a little more steam, plus the cut side gets a nice caramelized color from the pan.
- 1medium (2 lb., 5 oz.) butternut squash, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
How to Make It
Preheat oven to 425°F. Scoop seeds from squash cavities; discard.
Place squash halves, cut side up, on a large rimmed baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Flip squash halves over.
Roast squash in preheated oven, cut side down, until fork tender, 40 to 45 minutes. Cut each squash half into 2 slices.
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