Roasted Butternut Squash

Short on time, cutting the squash in half, cuts...you guessed it, half the cooking time!

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I love butternut squash, it's so versatile, easy to cook and is large enough that it goes a long way. If you're on a budget, this is a great option for you. With the holidays coming up, this can make the perfect center piece for your vegan feast. Enjoy!

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Roasted Butternut Squash

Ingredients

Butternut Squash
Olive oil
Salt & Pepper

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Directions

1. Preheat oven to 425°F
2. Cut the squash in half, lengthwise.
3. Remove the seeds and stingy bits from the center.
4. Coat generously with olive oil and season with salt and pepper.
5. Cover a baking sheet in foil, shiny side up. This makes for an easy cleanup.
6. Place squash cut side down, this helps to not dehydrate it while cooking.
7. Roast for 35-60 minutes, depending on the size of your quash and variances in ovens.
8. Squash should be done when the inside seems soft (stick a fork in to check), the outside should be starting to brown.

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