Roasted Butternut Squash

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– 1 butternut squash, peeled, seeds scooped, and cubed – Extra-virgin olive oil, for drizzling – Sea salt and freshly ground black pepper – Chopped parsley, optional, for garnish

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– Preheat the oven to 400°F and line a large baking sheet with parchment paper. – Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

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