Lily Walker
Course: Side Dish Cuisine: American Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Calories: 147kcal
Let’s get started!
– 1 medium 2-3 pounds butternut squash – 4 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon cracked black pepper - or 1/4 teaspoon ground black pepper. – 1 teaspoon dried Italian seasoning - or herbs de Provence. – 1 teaspoon garlic powder – 4 tablespoons butter - optional
1. Heat the oven to 425 degrees and coat a large baking sheet with oil. 2. After peeling the butternut squash with a standard peeler, cut it lengthwise through the middle. Scoop out the seeds and insides with a spoon and throw away. Dictate into 1-inch fragments and arrange in a single layer on the baking sheet that has been prepared. –
3. Pour some olive oil over the squash and toss it to coat it with the oil using spoons or your hands. 4. Add garlic powder, dried herbs, salt, and pepper for seasoning. 5. Bake the squash for 20 to 25 minutes, or until it is very soft and starting to brown on the edges. Serve right away or, if you're using butter, move on to the next step.
6. In a medium saucepan set over medium-high heat, melt the butter. Increase heat to a simmer and cook for a short while more, until butter turns from pale yellow to a dark golden hue. After taking off the heat, move to a bowl. 7. Serve the squash right away after spooning browned butter over it.