Roasted Butternut Squash

Simple. Easy. Delicious. This recipe is all of those things. You really can't get much simpler than this, and it tastes wonderful as well. Enjoy this as a side dish with your next meal.

Roasted Butternut Squash

by Coach Nancy

  • 1 butternut squash
  • Olive oil

Preheat oven to 350 degrees. Cut butternut squash in half and scoop out the seeds. Slice the squash into ½ moon or ¼ moon shapes, about ½ inch thick, depending on the size of your squash. Add these to a pan and drizzle with olive oil. Bake for an hour or until soft. Eat and enjoy.

Psst. You don't have to peel the squash. The skin is edible. I promise.

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