I grew butternut squash in my garden this past Summer and saved them in the basement where it is dark and cool and they are still in fabulous shape. Roasting it is one of my favorite ways to eat it.
Peel and cut your squash up into about 1 inch cubes and place in a bowl.
Add about 3 tablespoons of olive oil to the squash and toss.
I grind about 4 grinds of fresh pepper onto the squash and about 1/4 tsp. salt according to your tastes.
Place on parchment lined pan and cook in a 400 degree oven for 20 minutes. Stir the squash and cook for 10-20 more minutes and serve just like that or blend for a soup base.
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