Roasted Squash Tips (Print Version)
# Ingredients:
01 -
1 medium butternut squash, about 3 pounds
02 -
1 teaspoon sea salt
03 -
2 tablespoons of avocado oil
# Instructions:
01 -
Set your oven to 425°F and cover a big baking sheet with parchment paper.
02 -
Slice the butternut squash lengthwise from top to bottom. Scoop out the seeds, drizzle some avocado oil over the squash, rub it evenly, and sprinkle with salt.
03 -
Lay the squash halves flesh-side down on the lined baking sheet. Pop it in the oven for 40-45 minutes. You'll know it's done when the thickest part is soft and the edges look golden.
04 -
Take the squash out of the oven and let it cool enough so you can handle it. Then scoop out the insides and toss away the outer skin.
05 -
You can use the squash in other dishes, serve it up as a side with more spices, or save it to use later.
# Notes:
01 -
If cutting the squash feels tough, poke a few holes in the skin with a fork and microwave it for 2-3 minutes to soften it a bit.
02 -
Want squash cubes instead? Chop into 1-inch chunks and roast at 400°F for around 25-30 minutes, stirring midway.
03 -
Keep roasted squash fresh: Store it in the fridge in a sealed container for 4-5 days.