Roasted Butternut Squash
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Whole Living, October 2011
- 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
Directions
-
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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