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Monday, November 3, 2014

Roasted Butternut Squash

Fall is in the air in Cali and squash is abundant at the Farmer's Markets.  Butternut Squash may look intimidating with its tough peel, but it is quite simple to prepare and worth the effort!  Roasted Butternut Squash is a great alternative to french fries.  It's like a clean canvas that can be customized as you desire:  serve it as a side dish, add it to a wrap...the possibilities are endless!


  • 1 large butternut squash (2 - 3 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt (more or less if desired)

  1. Preheat oven to 400F.
  2. Line a half sheet pan or cookie tray with parchment paper.
  3. Peel squash with a good quality vegetable peeler.  (Peeling squash with a knife is difficult and not recommended!)  Split the squash in half lengthwise and remove seeds.  Dice into 1/2-inch cubes.  
  4. In a medium sized bowl, add oil and salt.  Combine well.  
  5. Spread squash evenly on cooking tray and bake 30-40 minutes, turning once with a spatula after 20 minutes, or until tender and lightly browned on edges.  

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