EASY ROASTED BUTTERNUT SQUASH

Easy Roasted Butternut Squash image

Cook a batch of this sweet squash on Sunday and add it to soups, salads, and side dishes all week long.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 4

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Ingredients

1 medium butternut squash (about 2 lb), peeled and cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
Coarse salt
1/2 teaspoon sugar

Steps:

Preheat oven to 425 degrees. In a largebowl, toss squash with oil. Seasonwith salt and sprinkle withsugar. Transfer to a baking sheetand roast, flipping once, untilgolden and tender, about 20 minutes.

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