Oven Roasted Butternut Squash
Cut off stem and cut squash in half lengthwise then brush with olive oil.
Season with salt, pepper, cinnamon, and nutmeg.
Bake squash for 30 to 40 minutes.
Use a spoon to remove the seeds.
Season a little more then serve and enjoy!
Enjoy with a weeknight dinner OR...
Make it into a Butternut Squash Soup.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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