The Kitchn: How to roast butternut squash
Serves 4 to 6
1 medium butternut squash (about 3 pounds)
2 tablespoons olive oil
1 teaspoon kosher salt
Heat the oven. Arrange a rack in the middle of the oven and heat to 400 F.
Prep and cut butternut squash. Peel the butternut squash, remove the seeds, and cut into 1-inch cubes.
Toss the squash with oil. Place the squash on a rimmed baking sheet. Drizzle with the oil, sprinkle with the salt, and toss to coat. Arrange the squash in a single layer.
Roast the squash. Roast for 15 minutes. Use a thin spatula to flip the squash. Return to the oven and roast until the squash is tender and browned all over, 20 minutes.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to five days.
(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
