Roasted Butternut Squash
8 cpeeled and cubed butternut squash (about 1 large squash or 2 small ones)
2 Tbspolive oil
2 tsponion powder
1 tspdried parsley
1/2 tspdried basil
1/2 tspdried sage
How to Make Roasted Butternut Squash
- Peel squash and remove seeds. Cut into 1 1/2” chunks and place in a large mixing bowl.
- Drizzle olive oil over squash and mix until all pieces are coated evenly.
- Stir in seasonings, taking care to mix well.
- Distribute single layer onto baking sheets. Bake at 400° for 35 minutes or until pieces are tender and lightly browned on edges.
Baking time will vary depending on age of squash and size of squash pieces.