Simple Roasted Butternut Squash

During the cooler months, local farmers markets are bursting with brightly colored, flavorful and nutrient-dense winter squash varieties. Members of the winter squash family are naturally low in fat and calories, but are hearty enough to keep you full. Butternut squash, in particular, is packed with vitamins B6, C and E and more vitamin A than most people need in a day.

What you need

1 butternut squash (peeled, seeded and cut into 1-inch cubes)

2 tablespoons olive oil

2 cloves garlic, minced

Salt and ground black pepper to taste

What you do

Preheat the oven to 400 F.

Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper.

Arrange coated squashon a baking sheet.

Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

How to peel and cut a butternut squash

For stability, use a sharp kitchen knife to cut one inch from the top and bottom of the squash, and discard.

Using a fork, poke holes into the butternut squash. Place in microwave for 3 minutes to make peeling easier.

Hold the squash in one hand and use a serrated peeler to peel away the thick skin until you reach the deeper orange flesh of the squash.

Use a metal spoon or melon baller to scrape out the seeds and the stringy pulp from the squash cavity. Discard. (Or if you want, you can prepare the seeds like toasted pumpkin seeds.)

Cut according to your recipe.

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