Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash "as is", or it can be added to salads, risotto and other dishes.
- 2 pounds butternut squash approx. 1 large
- 1 Tablespoon extra virgin olive oil
- salt and black pepper to lightly season (to taste)
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Preheat oven to 425°F.
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Peel the butternut squash. Continue peeling until orange flesh appears; discard the peels. Carefully slice squash in half LENGTHWISE. Cut a thin slice off the stem end and a thin slice off the bottom. Discard them. Remove seeds and stringy "pith" strands in each half, using a spoon.
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Slice each squash half into 1" wide "crescent" strips by cutting across the width. After that, cut each slice into bite-sized chunks and put them into a big bowl.
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Lightly drizzle squash with olive oil; toss well to coat them evenly. Season the squash lightly with salt and black pepper (to taste). Lay the seasoned squash in a SINGLE LAYER on a rimmed baking sheet.
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Bake at 425°F. for 20-25 minutes, flipping the squash over HALFWAY through the cooking time. If you use a spatula, you can turn several pieces at a time. When you flip them over, you'll notice the squash has caramelized slightly on the outside. If done, the squash should have light brown caramelization AND be tender enough to insert a knife easily into the squash. Serve and enjoy!