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Easy Roasted Butternut Squash

Cook a batch of this sweet squash on Sunday and add it to soups, salads, and side dishes all week long.

  • Yield: Makes 4 cups

Photography: Con Poulos

Source: Whole Living, October 2011


  • 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


  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.

Cook's Notes

Squash can be refrigerated for up to 5 days.

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