Baked butternut squash in the oven
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Butternut squash, with its natural sweetness, is a perfect side dish for holiday meats or poultry. One of the easiest and most delicious ways to serve it is oven-baked. Butternut squash pieces are drizzled with olive oil, seasoned with salt and pepper to balance the flavor, and baked at a high temperature until golden brown. This is a basic recipe, but you can experiment with different spices and herbs to suit your taste. Serve the baked squash immediately from the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large butternut squash (about 1.3 kg), peeled, seeded and cut into 2 cm pieces.
- 3 tbsp. l. olive oil
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the pumpkin on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss well. Arrange the pumpkin pieces in a single layer and bake, stirring once with a metal spatula, for 25-30 minutes until tender.
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