If you, like me, love roasted veggies but have either ended up with petrified pieces or greasy slop when you’ve tried to do this at home, rejoice. There is a way!!!
I’ve studied my friend, Michael, as he has roast any number of delicious vegetables—without any measuring tools at all. After studying his technique on numerous occasions, I decided to try this at home. The results were less than spectacular and certainly not Michael-worthy. Even so, I would not be daunted!
After several efforts on some unsuspecting members of the squash family, I think I have discovered the secret: less olive oil. I am quite fond of olives in their many forms, though have discovered that there can be too much of a good thing.
Roasted Butternut Squash
- 1 medium sized butternut squash, peeled, seeded and cut into cubes
- 1 Tablespoon olive oil (and not a drop more!)
- Salt and pepper to taste
- Preheat oven to 400 degrees F.
- Mix all ingredients together in a bowl.
- Prepare a cookie or baking sheet with a piece of parchment paper (for easy clean up).
- Dump squash mixture onto cookie sheet and spread until there is only one layer of squash.
- Bake for 25 minutes. Don’t bother turning the squash over halfway through cooking and don’t open the oven until the timer goes off.
These were utter perfection! My squash was 2 ½ pounds and baked down to about 1 ½ cups of roasted squash.