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Roasted Squash

Roasted Squash


  • 1 2- to 3-pound butternut squash, peeled

  • 4 tablespoons butter, melted

  • Nutmeg, salt and pepper, to taste


Preheat oven to 375°F.

Cut the neck of the squash from the base. Cut the neck into 4 long quarters. Cut the base in half and scoop out the seeds. Dress with melted butter and season with nutmeg, salt and pepper. Toss and roast until browned, about 40-45 minutes.