So many people tell me they are intimidated by winter squash. I get asked often how I prepare it. Sometimes, it’s as simple as slicing it open, sprinkling on a few things and baking it up. Nothing to be intimidated about! Once you’ve worked with a winter squash a few times, you’ll see it’s so much easier to peel/cut/cook than you thought. And winter squash recipes are some of my all-time squash favs! This one is no exception.
Ingredients
1 medium butternut squash {about 2 pounds}
1 tablespoon olive oil
1 teaspoon garlic salt
1 teaspoon thyme
Pepper to taste
Directions
Preheat oven to 400F. Peel squash with a vegetable peeler and then cut in half lengthwise. Using a spoon, scoop out and discard seeds.
Cut into 1 inch cubes. In a large bowl, toss squash with remaining ingredients. Transfer to a large, rimmed baking sheet and spread out in a single layer. Roast for about 30 minutes or until tender and golden brown, tossing occasionally. Enjoy!
Jo Ann P says
Does anyone else have trouble printing recipes and articles on this web site? One example, when I click on the print icon at the bottom of a recipe (when there is one) something totally different comes up. Or, if I want just the recipe, sometimes it includes all the pictures and other text.
Love the site, I just can’t figure out how to print.
sharon says
I have not personally experienced what you are talking about because I don’t choose the print option, instead I prefer to copy and paste recipes to a Word document and then delete any parts I don’t want (advertising and such) and then resize the photos before printing. This leaves me with just the recipe and important information. It doesn’t work on every website, but I just used this method to print out the butternut squash recipe because I happen to have some in the fridge that I will roast for dinner.
Best wishes!