Until the last few years, the only squash we ate in my family was zucchini. Lately, mom and dad have made a number of squash recipes like baked acorn squash and roasted butternut squash. This dish is particularly tasty. The secret ingredient is the extra virgin olive oil.
Roasted Butternut Squash
- 1 butternut squash
- 3 tablespoons extra virgin olive oil
- salt & pepper to taste
- Peel squash and clean out center. Cut into bite size pieces. Place on a baking sheet and sprinkle squash with olive oil. Add salt and pepper to taste. Turn to make sure all pieces are coated with olive oil, salt, and pepper. Bake at 375°F for 35 minutes or until tender.