Roasted Butternut Squash

I’m Susan, owner and proprietor of my little yellow farmhouse in the middle of suburban Chicago. I cook regularly for a large varieties of tastes, all in the same family. I started cooking over 25 years ago to bring the people I love together. You will probably see their names crop up from time to time, as well as neighbors, who all share our table. They are a constant source of ideas, inspiration and encouragement.

At Potluck Wednesday, you get a glance into our lives, to see what worked and what didn’t work at our dinner table. We test our recipes a minimum of three times to be sure our directions will work for you. If you ever have any questions, be sure to email me. I’m here to help you.

So, pull up a chair. Don’t be afraid to put your feet up. Welcome to the neighborhood. We’re so glad you are here.

Susan

Dinner, Lunch

Prep Time: 15 Minutes

Prep Time: 30 Minutes

Total time: 45 Minutes

Ingredients

4 1/2 cups Butternut Squash, cut into one inch chunks
1 1/2 Tablespoon Olive Oil
Salt and Pepper to taste

Instructions

1. Preheat oven to 425 degrees

2. Toss Butternut Squash in olive oil, salt and pepper

3. Spread onto a sheet pan that has been sprayed with cooking spray or lined with parchment paper

4. Roast for 25 - 30 minutes, until soft and browned

Use this recipe for Roasted Butternut Squash soup.

Dinner, Lunch