Roasted Butternut Squash
Ingredients
14 oz.
raw butternut squash, peeled and seeded, cut into ¾" cubes
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Preheat oven to 450°.
- Toss squash with oil until lightly coated; season with salt and pepper.
- Roast squash on a parchment-lined baking sheet in preheated oven until edges are browned and squash is tender (about 25 min.), turning once.
- Try it in our recipes for Butternut Squash and Mushroom Pasta, Butternut Squash Risotto with Pancetta and Fresh Sage and Boston Butternut Blue Salad.
Tasty Tip:
- 14 oz. of raw prepared squash cubes will yield about 2 cups cooked squash.
- Find peeled and cut raw butternut squash seasonally in the Prepared Produce Section.
