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Roasted Butternut Squash


This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.

  • Servings: 4

Source: The Martha Stewart Show, March 2007


  • 1 small butternut squash, peeled, halved lengthwise, seeds removed, and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • Course salt and freshly ground pepper


  1. Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes.

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