FeaturedFrom June's library

Roasted Butternut Squash

Name: Roasted Butternut Squash
Yield: 4
Ingredients: 1 butternut squash (about 2½ lb), peeled, seeded and cut into 1-inch cubes; 2 Tbsp olive oil; 1 tsp kosher salt; ½ tsp black pepper; 1 Tbsp maple syrup (optional)

Sweet, caramelized squash cubes for a side, a salad or a grain bowl.

Prep: 15 min
Cook: 25–30 min
Serves: 4

Photo: June · juneoven.com

Ingredients

Serves 4

1 butternut squash (about 2½ lb), peeled, seeded and cut into 1-inch cubes
2 Tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 Tbsp maple syrup (optional)

Steps

1
Oven
Preheat on Roast, 400°F, middle shelf
Roast 400°FPreheatTimer 25 min, check up to 30 minMiddle shelf
2
Toss the squash with the oil, salt and pepper, and spread it out on the June pan with space between the pieces.
3
Oven
Roast 25 to 30 minutes, turning once, until tender and browned at the edges
Same cook as step 1: the timer starts once the food goes in.
4
Drizzle with maple syrup in the last 5 minutes if you'd like it sweeter.

Tips and notes

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