Roasted Butternut Squash (What I Made Tonite )

Tonite I made the turkey meatloaf, and served roasted butternut squash along side. It is so so easy–truly a ‘veggies for beginners’ soup. I’ve made it other ways, but this is really no trouble, and virtually no fuss at all. In New York, you can almost always find butternut squash already cut up in the produce market, or the supermarket. I love Butternut Squash. Whatever squash I don’t use for this recipe, I will mix with a little chicken or vegetable stock the next day to make a new soup and follow directions for my other butternut squash soup, which has a more roasted flavor than the usual butternut squash soup (and it’s something to do with leftovers.)


3 lbs. butternut squash (2 packages should be good)

olive oil (approx. 3 tablespoons or 1 tablespoon per pound)

1-2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

*adjust all amounts if you use less butternut squash

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