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Roasted Butternut Squash

  • yield: Makes 4 cups

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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

Cook's Note

Squash can be refrigerated for up to 5 days.

Directions

  1. Step 1

    Preheat oven to 425 degrees. In a large bowl, toss squash with oil. Season with salt and sprinkle with sugar. Transfer to a baking sheet and roast, flipping once, until golden and tender, about 20 minutes.

Source
Whole Living, October 2011

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