Oven Roasted Butternut Squash - A Simple Seasonal Side!
We have had a butternut squash sitting on our counter for quite some time. It was from our CSA at least a month ago. In efforts to use the groceries we have at home I decided to make it today as a side for the pork tenderloin that was in the freezer too. This is a very, very easy recipe with only 5 ingredients and would be an easy addition to any meal. This could also easily make an appearance at your Thanksgiving dinner.
1/2 stick butter
Cut butternut squash into a small dice and place in a glass bowl. If you have never cut a butternut squash, cut off the top, the bottom and then all the outside then slice in half. Scoop out all the seeds, cut into long sticks and then into a smaller dice.
Melt butter and pour over squash. Mix together to be sure butter is evenly coating all squash.
Add fresh ground salt, pepper & several shakes of chili powder. Stir and re-season. Make sure all ingredients are evenly mixed.
Spread on baking sheet and bake for 25 minutes at 375 degrees.
One squash is soft, increase oven temperature to 425 and cook another 5-7 minutes to crisp/brown it up a little.