Ingredients
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2 large or 3 small Butternut Squash
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2 tablespoons Olive Oil
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Kosher Salt
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Freshly ground Black Pepper
Directions
Wrapped in plastic, this squash keeps in the fridge for at least three days, ready to be turned into almost instantaneous soups, salads, side dishes, and sandwiches, all of which are perfect for lunch.
Steps
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1
Done
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Preheat the oven to 425°F. |
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2
Done
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Rub the squash halves all over with the olive oil, then season generously on both sides with kosher salt and pepper (I use about a tablespoon of salt). Lay the squash halves, cut side down, on a rimmed baking sheet and roast until you can pierce the flesh easily with a knife, about 40 minutes. |
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3
Done
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The squash is now ready to be cubed for a side dish, soup, or salad, or scooped out of its skin and turned into a mash. Alternatively, let the squash cool, wrap each half tightly in plastic, and store it in the refrigerator for up to 3 days. |
