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Roasted Rubbed Butternut Squash

Name: Roasted Rubbed Butternut Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 large butternut squash (acorn squash and root vegetables can be substituted); 1 1/2 teaspoons crushed red pepper – reduce to adjust the heat; 2 teaspoons sage (poultry seasoning can be substituted); 3/4 teaspoon cinnamon; 1 Tablespoon freshly ground black pepper; 1 1/2 teaspoons kosher salt; Olive oil

Roasted Rubbed Butternut Squash

Dori Fritzinger

Prep Time:

20 minutes

Cook Time:

40 minutes

Ingredients

1 large butternut squash (acorn squash and root vegetables can be substituted)
1 1/2 teaspoons crushed red pepper – reduce to adjust the heat
2 teaspoons sage (poultry seasoning can be substituted)
3/4 teaspoon cinnamon
1 Tablespoon freshly ground black pepper
1 1/2 teaspoons kosher salt
Olive oil

Instructions

Preheat your oven to 350°F.
Line roasting pan with parchment paper for easy cleanup.
Halve the butternut squash, remove the seeds, and peel.
Cut the squash into slices or chunks.
Place the squash in one layer in a roasting tray.
Sprinkle liberally spread with rub, covering well.
Drizzle with olive oil.
Cover tightly with foil and bake for 30 minutes, until the the squash is soft.
Remove the foil and roast for another 10 minutes until the squash is golden and crisp.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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