Butternut Squash

It’s not a secret that Butternut Squash is one of my favorite winter squashes.  Versatile, it can lend itself to both sweet and savory dishes. Roasted, stewed, pureed into soup, baked into pies, really it becomes a staple in our house this time of year.

My favorite and go to recipe is simple and delicious.

Roasted Butternut Squash with Sea Salt

Ingredients

• butternut squash, peeled, cored and cut into 1 in cubes


• olive oil


• sea salt

Instructions

1. Preheat oven to 425


2. Peel your squash with a vegetable peeler. If you have trouble with the rind, drop the squash into boiling water for approximately 4 minutes.


3. Remove seeds and cut the squash into 1 in cubes


4. Combine olive oil and sea salt in a large bowl


5. Add squash and toss to coat.


6. Spread in a single layer on a baking sheet


7. Check and turn squash after 15 minutes.


8. Continue to cook until done.

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Butternut Squash