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Roasted Butternut Squash Notes This is a quick, simple way to prepare winter squash. Butternut squash is always delicious, but many other varieties can be substituted (try acorn, buttercup, kabocha, or soup pumpkins). You will need a strong, sturdy vegetable peeler to get the skin off. If you do not have one, you can take the seeds out of the squash, cut it in large pieces and use a knife to remove the skin. Ingredients 2 medium butternut squash, or other winter squash 3-4 tablespoons olive oil Salt and pepper to taste Chopped fresh herbs such as sage, thyme, or parsley Instructions Preheat oven to 425째. Peel the squash with a sturdy vegetable peeler. Halve the squash lengthwise and use a spoon to scoop out the seeds. Chop the herbs into small pieces. Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper, and herbs. Spread out in a single layer and put in the preheated oven. Roast, tossing occasionally, until tender (but not mushy) and golden brown, up to 25-35 minutes.