Ingredients

The following ingredients have 6 Servings
  • 1 medium (2-3 pounds) butternut squash
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper (or ¼ teaspoon ground black pepper)
  • 1 teaspoon dried Italian seasoning (or Herbs de Provence)
  • 1 teaspoon garlic powder
  • 4 tablespoons butter (optional)

Instruction

  • Preheat oven to 425 degrees and grease a large baking sheet.
  • Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
  • Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
  • Season with salt, pepper, dried herbs, and garlic powder.
  • Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.
  • Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
  • Spoon browned butter over squash and serve immediately.