Course: 30 - 45 Minutes to Table, Gluten Free, Side Dishes - Vegetables, Vegetarian
Servings: 5servings
Author: Catherine Christiano
Ingredients
2poundsbutternut squashpeeled, seeded, and cubed 1/2"
1tablespoonolive oil
1/2teaspoonkosher salt
1/2teaspoonground black pepper
Instructions
Place rack in center of oven and preheat to 400°F.
Place diced squash in single layer on rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Use spatula to toss to coat.
Place in oven. Roast approximately 25 minutes, until tender, turning once with spatula.
Notes
Handling butternut and acorn squash can cause a contact dermatitis reaction, resulting in orange and cracked skin. To avoid this, wear gloves when peeling.