Roasted Whole Butternut Squash

Ingredients

• 3 lb. butternut squash (washed and dried)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Instructions

1. 1

   Preheat oven: Preheat the oven to 400 degrees Lay the butternut squash on a cutting board and cut off the top and bottom with a sharp knife.

2. 2

   Halve butternut squash: Stand the squash upright and insert the blade in the middle and use a gentle rocking motion to cut it in half. If you prefer, you can lay the squash on the cutting board and cut it in half lengthwise using a small rocking motion.

3. 3

   Scoop out seeds: Scoop out the seeds and pulp using the tip of a spoon.

4. 4

   Season: Place the squash cut-side up in a large baking dish or on a rimmed baking sheet and brush with oil and season with salt and pepper to taste.

5. 5

   Roast: Bake uncovered for about 60 minutes until very tender and the tip of a knife is inserted easily. Remove from heat and once the squash is cool enough to handle, scoop out the flesh with a large spoon and place in a bowl.

6. 6

   Allow the butternut squash to cool and add to your recipes or refrigerate. Enjoy!