Total Time Prep Time: 5 min. Cook Time: 35-40 min Serves 6 servings
Indulge in the rich flavors of our Roasted Butternut Squash recipe, featuring perfectly diced squash seasoned with olive oil, sea salt, black pepper, and a kick of heat from Old Pueblo Poblano Authentic Hot Sauce. With a crispy exterior and tender interior, this dish is a delightful blend of textures. Easy to prepare and bursting with savory goodness, it's the ideal side dish for any occasion. Try our simple yet delicious recipe and elevate your dining experience tonight!
Preheat the oven to 425 degrees F.
Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon.
Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
Place the diced squash, olive oil, Old Pueblo Poblano Authentic Hot Sauce, salt and black pepper in a large bowl. Toss to coat evenly.
Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.