Roasted Butternut Squash

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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Very delicious roasted taste after it comes out of the oven.

Prep Time:
Cook Time:


1 butternut squash, peeled, seeded, and cubed
Olive oil
Kosher salt and freshly ground black pepper


  1. Preheat oven to 425 F. Line a baking sheet with parchment paper and spray with nonstick pan spray.
  2. Drizzle cubed squash with a few tablespoons of olive oil; toss to coat evenly.
  3. Spread squash cubes out in a single layer on the baking sheet. Season to taste with kosher salt and black pepper.
  4. Bake at 425 F until fork tender, about 20 to 30 minutes. (This time will differ given certain variables like the ripeness of your squash and the size of your dice. Check the tenderness at 15 minutes, then every 5 minutes thereafter, by piercing a cube with a fork ~ the fork should meet with only slight resistance.)

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