I made up this simple recipe for Roasted Butternut Squash with Olive Oil and Sea Salt to use as part of a larger dish – squash and arugula salad with wheatberries – and it was so tasty that I barely had enough leftover for my recipe. Butternut squash has a sweet, mild earthy flavor and the texture is almost meaty. Roasting it simply with olive oil and sea salt, and pepper allows the flavor to shine.
To prepare, use a vegetable peeler to trim the rind off. It is thin enough that this technique works well. Also, you may find the squash is tender after 30min of cooking. I gave it extra time, because I love when the outside begins to caramelize into a beautiful golden brown color.
Roasted Butternut Squash with Olive Oil and Sea Salt
Ingredients
- 6 cups butternut squash (cut into ½ inch pieces)
- 2-3 tablespoons of extra virgin olive oil
- sprinkle of sea salt and ground pepper
Instructions
- Preheat oven to 350 degrees.
- Toss all ingredients together on baking sheet.
- Bake for 40 minutes until completely tender.