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Roasted Butternut Squash (Serves 4 to 5)

Copyright 2010, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1large butternut squash (about 3 pounds), peeled and seeded and cut in 1 inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.