Roasted Butternut Squash

I checked out one of our local farmer’s markets today and bought some butternut squash. Halved it, brushed it up with some olive oil and roasted it face down at 400 degrees for 30 minutes. It could go longer, I suppose, but I was hungry and it was ready.

You know it’s done when a skewer slides in with almost no effort. It tasted very similar to a sweet potato.

 

raw butternut squash halves

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