Roasted Butternut Squash

Ingredients

• 1 butternut squash (peeled, seeded, and cut into 1/3 inch or 1 cm slices)
• 2 tbsp extra virgin olive oil (to taste)
• salt (to taste)
• black pepper (to taste)
• 1 tsp rosemary needles (fresh)
• 1 tsp sage leaves (chopped)
• 2 garlic (cloves, crushed)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prepare the butternut squash by cutting off the bottom end and the top.

3. 3

   Cut the squash in half crosswise to make it easier to handle.

4. 4

   Stand the squash pieces upright on a cutting board and peel the skin using a vegetable peeler.

5. 5

   Cut the squash in half lengthwise and scoop out the seeds with a spoon.

6. 6

   Place the squash flat on the cutting board and cut into slices approximately 1/3 of an inch (about 1 centimeter) thick.

7. 7

   Transfer the squash slices onto a baking tray.

8. 8

   Season the squash with extra virgin olive oil, salt, black pepper, rosemary needles, and chopped sage leaves.

9. 9

   Add the crushed garlic cloves to the tray.

10. 10

    Toss the squash with your hands to ensure the seasoning is evenly spread.

11. 11

    Arrange the slices in a single layer on the baking tray without overlapping.

12. 12

    Bake in the preheated oven for about 30 minutes, or until the squash is fork-tender.

13. 13

    Gently transfer the roasted squash onto a serving platter and serve.

Notes

The author refers to it as 'banana squash' in the transcript, but the title and visual confirm it is butternut squash. Ensure the oven is preheated for the best roasting results.

Nutrition per serving

• butternutsquash
• sidedish
• easyrecipes
• roasted
• vegetarian
• gluten-free
• healthy
• autumn