Roast Butternut SquashServes 4 to 6: 10 minutes prep, 30 minutes cooking
1 medium butternut squash, 2 to 3 pounds
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
- Preheat the oven to 450ºF.
- Peel squash and separate the bulb from the neck. Scoop out seeds and strings and discard. Slice off the stem and blossom ends and cut squash into ¾-inch cubes.
- Scatter squash cubes evenly on a sheet pan. Drizzle with olive oil and sprinkle liberally with kosher salt (about 2 teaspoons) and several grinds of black pepper. Turn the cubes to coat them.
- Roast until tender when pierced with a fork and golden in spots, about 30 minutes, flipping halfway through. Serve.