Weeknight Roasted Butternut Squash
- Yield 4 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Weeknight Roasted Butternut Squash sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 butternut squash, pealed, seeded, and cubed
- 3 tablespoons ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Warm your oven to 400°F. You can also use the convection roast function on your toaster oven (which the cook prefer).
Butternut squash can be a pain in the posterior to cut up. The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it. Peel, seed, and chop your squash into uniform pieces and place them on a parchment paper or aluminum foil-lined baking sheet.
Melt 2-3 tablespoons of ghee or a reliable cooking fat in a bowl in the microwave.
Turn the squash with the melted fat, salt, and pepper.
Bake the squash for ~45 minutes, tossing the squash every 15 minutes or so. The squash are done when you can pierce the pieces with a fork and they have browned edges. Yum!
