Butternut Squash, Roasted
Portion Size: ½ cup squash
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups butternut squash, | Washed, peeled, seeded, and cut into 1-inch cubes |
| 1 tablespoon olive oil | |
| 1 teaspoon salt | |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400°F. | |
| 2 | Toss butternut squash with olive oil in a large bowl. | |
| 3 | Season with salt and black pepper. | |
| 4 | Arrange coated squash on a baking sheet. | |
| 5 | Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. | Cook until internal temperature reaches 135°F. |
Variations: Butternut squash can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Posted in Vegetable Recipes
