From the Caja kitchen
Roasted Baby Butternut Squash
Oven: 400°F · Roasting time: 25–40 minutes, depending on size
Ingredients
- Baby butternut squash
- Olive oil, optional
- Salt and black pepper, to taste
Directions
- Preheat the oven to 400°F.
- Wash the squash, carefully cut it lengthwise in half, and scoop out the seeds. No peeling is necessary.
- If desired, lightly rub the cut surfaces with olive oil. Season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet.
- Roast for 25–40 minutes, depending on size, until a fork slides easily into the thickest part.
- Serve warm. Eat the tender skin if you like, or scoop the flesh from the skin.