How to Roast & Prepare a Butternut Squash
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 butternut squash, about 3 pounds but really any size will do
  • 1½ tablespoons olive oil, divided
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2-3 tablespoons roughly chopped sage leaves
  • ½ cup roughly chopped pecans
Instructions
  1. Preheat oven to 450°F/230°C.
  2. Stab the butternut squash all over with a fork.
  3. Put the squash in the microwave for 2 minutes on high heat.
  4. Remove the squash from the microwave and let cool until you can handle it.
  5. Once you can handle it, cut the ends of the butternut squash, peel the squash, and remove the seeds, and cut the flesh into 1" chunks. (For more details on how to do this see the post's text)
  6. Put the squash in a roasting pan. Drizzle with 1 tablespoon of olive oil.
  7. Sprinkle the squash with the salt and pepper. Stir so all the squash is evenly coated with the seasonings.
  8. Roast in the oven for 30-45 minutes or until the squash is fork-tender.
  9. Meanwhile, in the last ½ tablespoon of olive oil in a skillet. Add in the sage and pecans. Heat, stirring occasionally, until the sage wilts a bit and the pecans start to smell fragrant. This takes just a few minutes.
  10. Once the squash is done cooking stir in the sage and pecans.
  11. Serve!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/09/26/how-to-roast-prepare-a-butternut-squash/