A simple and delicious fall/winter component using cubed butternut squash tossed with olive oil, salt, and garlic.
- 1 medium butternut squash (900 grams/2lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400˚F. Peel the squash, using a vegetable peeler or knife, and cut into ½” cubes. Place on a sheet tray and toss with olive oil, garlic, salt, and pepper. Roast, stirring once or twice, until the squash is tender; 30 to 40 minutes.
Keywords: roasted butternut squash