Originally published on December 7, 2015
When it came to roasting butternut squash, I used to just chop it up, toss it with some oil and whatever herbs I had on hand, and let it go in the oven. The other day though while grocery shopping, I found some butternut squash all peeled, chopped up, and ready for me to just take home and cook – no prep needed! Did you know that this existed? Did you know that you no longer have to go through the agony of peeling squash and then dropping all your weight on the knife just to chop the darned thing? It’s true – you don’t have to do it anymore! And if you also opt to choose the easier life of buying pre-peeled and pre-chopped squash, you might just also find a beautiful recipe on the back of the package just like I did!
Ingredients:
- 1 package peeled, chopped butternut squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons brown butter
- Salt
- Freshly ground black pepper
Directions:
1.) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2.) Place butternut squash into a large bowl and toss with olive oil, salt, and pepper. When fully mixed, pour the butternut squash onto the baking sheet, making sure that all cubes are in a single layer.
3.) Place the squash into the oven and bake for 15 minutes.
4.) Remove the butternut squash from the oven. Dot with the butter and brown butter and place back in the oven. Bake for another 10 minutes.
5.) Serve and enjoy!