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Simply Sensational Roasted Squash

September 20, 2012


A recent houseguest was kind enough to bring us some fabulous squash (and other great pickings) from her vegetable garden in upstate NY.

I’ve loved butternut squash just about forever, but this quick & easy take might just be my favorite way to cook it yet.

It’s crispy and sweet and salty. A great replacement for roasted potatoes, and lots healthier too!

You’ll Need:

A butternut squash, peeled, seeded & cubed. (Tip: to simplify peeling & cubing, microwave the squash, whole & unpeeled, for 5 minutes or so, just to soften it up a bit, and then let it cool another 5 minutes or so before tackling it with your knife.)




A shallow roasting pan large enough to hold all the squash in a single layer


1. Put the peeled, seeded & cubed squash in the roasting pan.

2. Sprinkle with EVOO and a generous amount of salt & pepper.

3. Toss well to coat all pieces.

4. Roast at 375, with the convection fan on if you have one, for about 30 minutes, turning half way thru.

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