Oven Roasted Butternut Squash
Tender oven-roasted butternut squash seasoned simply with extra-virgin olive oil, salt, and black pepper. A small amount of water in the roasting pan helps the squash soften beautifully while cooking.
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Ingredients
- ¼ cup water
- 1 medium or large butternut squash approximately 2–3 lb
- Fine salt to taste
- 3 –4 tablespoons good-quality extra-virgin olive oil
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F. Slice the butternut squash in half lengthwise. Using a spoon, remove and discard the seeds along with the fibrous strands from the center of both halves.
- Arrange the squash halves in a dark roasting pan with the cut surfaces facing upward. Drizzle 3–4 tablespoons of extra-virgin olive oil over the exposed flesh, then season with salt and black pepper. Rub the oil and seasonings evenly across the cut surfaces.
- Turn both squash halves over so the flesh faces downward against the roasting pan. Pour ¼ cup of water into the bottom of the pan; the moisture will create gentle steam as the squash cooks.
- Transfer the uncovered pan to the preheated oven and roast for 40–45 minutes, or until the squash becomes very soft and can be pierced easily with a fork.
- Remove the roasting pan from the oven and allow the squash to cool for approximately 5 minutes. Scoop the softened flesh away from the skin and serve as desired.
Notes
The roasted squash may be served directly as a simple side dish or mashed until smooth for a softer presentation.