Roasted Butternut Squash Guide (Print Version)
# Ingredients:
01 -
1 butternut squash (approximately 3 pounds)
02 -
2 tablespoons avocado oil
03 -
1 teaspoon salt
# Instructions:
01 -
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 -
Cut the butternut squash in half lengthwise and scrape out the seeds. Drizzle the squash halves with avocado oil, rubbing it evenly over the flesh, and sprinkle with salt.
03 -
Place the squash halves flat side down on the prepared baking sheet. Bake for 40-45 minutes, or until the thickest part of the squash is tender and the edges are caramelized.
04 -
Remove the squash from the oven and let it cool enough to handle. Scoop out the flesh and discard the skin.
05 -
Use the roasted squash in your preferred recipes, enjoy it as a side dish with additional seasoning, or store it for later use.
# Notes:
01 -
For easy cutting, poke a few holes in the squash skin with a fork and microwave for 2-3 minutes to soften.
02 -
To roast squash cubes, cut into 1-inch pieces and bake at 400°F for 25-30 minutes, tossing halfway through.
03 -
Roasted squash can be stored in an airtight container in the refrigerator for 4-5 days.