Roasted Butternut Squash

I've had a butternut squash sitting on my counter for about a week. Squash keeps longer than other vegetables, but I knew it was time to use it. I originally bought it to make Butternut Squash Lasagna, but that's a fairly time consuming recipe so I just hadn't gotten around to it. I started Google-ing recipes for butternut squash, and it seemed like roasting it was going to be the simplest way to go.

There were lots of recipes, but I wanted something simple. I also came across the coolest little trick I'm going to share with you. If you've ever tried to peel and cut a butternut squash, especially a big one, you know what a tricky task it can be. I canned some squash a few months back and ended up with blisters on my hands by the time I got done cutting up 4 large squash. Here's the trick: bake the squash whole for 25-30 minutes before attempting to cut it.

I will never try to cut a raw squash again. :)

My only regret when I made this recipe was that the squash was small. I had two helpings - and so did everyone else - and we all wished there was more. It's so simple, but soooo tasty!

Ingredients:
1 butternut sqush (pick a big one!)
1 T. olive oil
Sea salt & ground black pepper

Directions:
Preheat oven to 350 degrees. Wash the outside of the squash and line a baking sheet with foil or parchment paper. Place whole squash on prepared baking sheet and cook for 25-30 minutes. You don't want it overly soft, so check it at the 25 minute point to make sure it doesn't "give" anywhere.

Remove from oven and let squash sit until just cool enough to handle. Leave the oven on. Trim ends from squash and cut in half lengthwise and crosswise. Remove seeds and membranes with a spoon. Set squash on a cutting board and use a sharp knife to remove the skins.

Cut squash into 1-inch chunks. Put chunks in a large mixing bowl, add olive oil, and toss to coat. Arrange squash in a single layer on a foil covered baking sheet (you can use the same one you cooked the whole squash on if it didn't leak, if it did, change the foil). Sprinkle with sea salt and black pepper.

Return squash to the oven and bake for 30 to 35 minutes or until squash is soft and just starting to brown. Don't overdo it, you don't want mushy squash.