Roasted Butternut Squash

Whole Living, October 2011
  • Yield Makes 4 cups
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  • 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 Note

Squash can be refrigerated for up to 5 days.

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