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
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.