The Olive Bin

Baked Butternut Squash - 2 ways

FOR METHOD 1: Halve the squash lengthwise and scoop out the seeds. Place, cut sides down, into 9x13 pan. Pour about 1 1/2 inches of water around squash. Bake in 350 degree oven about 1 1/2 hours. Carefully remove skin with a fork. Top squash with EVOO and seasoning—add a splash of Balsamic vinegar for added flavor! FOR METHOD 2: Cut squash in half horizontally. Peel away the skin, slice and cut into chunks. (Remove seeds from seed portion) Toss in EVOO and seasonings. Bake at 425 degrees for 45-60 minutes.
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baked-butternut-squash---2-ways

Ingredients

1 butternut squash

Your favorite of The Olive Bin's Extra Virgin Olive Oils

Your favorite seasoning

Directions

FOR METHOD 1:

  1. Halve the squash lengthwise and scoop out the seeds.
  2. Place, cut sides down, into 9x13 pan. Pour about 1 1/2 inches of water around squash.
  3. Bake in 350 degree oven about 1 1/2 hours.
  4. Carefully remove skin with a fork. Top squash with EVOO and seasoning—add a splash of Balsamic vinegar for added flavor!

FOR METHOD 2:

  1. Cut squash in half horizontally. Peel away the skin, slice and cut into chunks. (Remove seeds from seed portion)
  2. Toss in EVOO and seasonings.
  3. Bake at 425 degrees for 45-60 minutes.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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