Butternut Squash, Roasted

As a busy mom, I'm always looking for quick and easy recipes that I can make on a weeknight. This Butternut Squash, Roasted recipe fits the bill perfectly. It's simple to make, and the results are delicious.
I've made this recipe a few times now, and I've always been happy with the results. The squash is roasted to perfection, and it's so flavorful. I love the caramelized edges, and the flesh is so soft and tender.
This recipe is also very versatile. You can serve it as a side dish, a main course, or even a snack. I often make a big batch of roasted squash on the weekend, and then I eat it throughout the week. It's a great way to get your vegetables in, and it's also a healthy and satisfying meal.

Step-by-step

Preheat oven to 400 degrees F. Set the squash on a cutting board with the widest cut end flat against the board. Use a heavy chef's knife to cut the squash from top to bottom, slicing it in half vertically. Take your time. If you encounter some resistance, you can tap downward on either end of your knife blade with a rubber mallet to slowly move it along. If you've pre-microwaved your squash, the slicing should be easier. Scoop out the seeds with a metal spoon. (Reserve those seeds and make butternut squash seeds, toasted recipe) Brush the cut surfaces of the squash with olive oil. Place the squash halves cut side down onto a baking sheet. Roast the squash for about 1 hour, turning the sheet once halfway through cooking. Start checking for doneness around 45 minutes—smaller squash will cook faster. It will take a full hour or longer to cook a 3 pound squash. The squash is done when the flesh is tender all the way through to the skin. The outer beige skin will be slightly blistered and browned. The inner flesh will be dark orange, soft, and caramelized around the edges.