Roasted Butternut Squash

December 16, 2016 drdarria 0 Comments


  • 2-3 pounds of butternut squash, peel and seeds removed, and cut into 1-inch chunks  (1 -2 large squashes, or for a short-cut, buy it pre-chopped in chunks at the grocery store)
  • 3 tablespoons virgin olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper


  • Preheat oven to 400F
  • Toss together all ingredients
  • Arrange in a single layer on a sheet pan, and roast 25-30 minutes (or until tender), turning once midway through cooking.

Thanks to Ina Garten and The Food Network for the original version of this recipe!

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