Name: Roasted Butternut Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 butternut squash (mine was 2 lbs and 15 oz) ($4.74); ¼ cup oil ($0.77); 1 tsp salt ($0.01); ½ tsp freshly cracked black pepper ($0.08); ½ tsp garlic powder ($0.07)

Ingredients

12 serv.

1 butternut squash (mine was 2 lbs and 15 oz) ($4.74)
¼ cup oil ($0.77)
1 tsp salt ($0.01)
½ tsp freshly cracked black pepper ($0.08)
½ tsp garlic powder ($0.07)

Instructions

Tap a step to mark it done

1 Preheat oven to 400 degrees and peel butternut squash.
2 Cut butternut squash in half lengthwise and remove seeds.
3 Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
4 Toss diced butternut squash in oil, salt, pepper, and garlic powder.
5 Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
6 Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
7 Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!