Boistfort Valley Farm
Community Supported Recipe Box

Roasted Butternut Squash


  • 1 large butternut squash (about 2 pounds), peeled and seeded and cut in 1-inch chunks
  • 3 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


dish: side
season: fall

Preheat oven to 400 degrees F. Place squash on sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until tender, turning once with a metal spatula.

Ina Garten