Alex Lau
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipe information
Yield
4 to 6 Servings
Ingredients
1 large butternut squash, peeled, seeded, cut into 1½-inch pieces
¼ cup olive oil
Kosher salt, freshly ground pepper
Preparation
Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
