October 02, 2017
Lunch, Main Dish, Side Dishes,
Vegetables, Squash, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Thanksgiving, Winter, Oven Bake, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch more
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"We love butternut squash topped with #recipe28333 the recipe served as a main dish or for special occasions as a side. Served on white serving platters makes for great presentation, good any time but does make a great addition to the Thanksgiving table. When baked it is ready to fill with your favourite topping, scooped and mashed or used to make a delicious Butternut Squash Soup."
Preheat oven to 350.
Line cookie sheet with parchment paper.
Cut butternut in half lengthwise, seed and drizzle with oil.
Gently rub the oil into the squash, season with sea salt and freshly ground black. pepper, place on cookie sheet cut side down.
Roast in preheated oven until squash is tender and can be pierced with a fork, in my oven about an hour and a half.
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