Butternut Squash just makes me think of the leaves turning & the crisp morning air. I love this dish most when I don’t have to chop the squash myself. If you can find it, buy it pre-cut in the refrigerated section. Don’t use the frozen kind unless you are planning on making soup, in other words…. Don’t use it in this recipe.
Another thing that’s great about Roasted Butternut Squash is you can roast it one night, eat it for a side dish and then turn it into soup the next. If you want to make soup, I might just double the recipe.
4 cups diced Butternut Squash
2-4 Tablespoons Olive Oil
Salt to Taste
1. Preheat oven the 400 degrees
2. Like a baking dish with aluminum foil
3. Place the diced squash on the baking dish, drizzle the olive oil onto it and massage it into the squash.
4. Sprinkle Salt to Taste
5. Roast 20-40 minutes until the squash is a bit browned and soft to the touch.