Recipe for Roasted Butternut Squash

One three-pound large butternut squash Three tablespoons of extra virgin olive oil 1 teaspoon of refined sea salt Half a teaspoon powdered black pepper



The oven should be preheated to 400˚F, positioning the tray in the center. Utilize parchment paper or a nonstick baking tray to line a rimmed baking sheet.

STEP- 2 

Using a potato peeler, skin the butternut squash from the step to the base. After removing the stem, halve the squash along its length. The seeds are scooped out and discarded. Even though the squash pieces are not required to be exact, maintaining an even dimension will guarantee uniform roasting.

STEP- 3 

Sprinkle squash with salt, pepper, and oil before transferring it to the baking sheet and tossing to combine.


Bake the squash in a single layer for 35 to 40 minutes (depending on size), turning the squash every 20 minutes, or until fork-tender and golden brown in places.

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