Skip to main content
Epicurious
Cookbooks

Roasted Butternut Squash

Ingredients

Preparation

  1. Peel 1 small butternut squash, cut it in half, and remove the seeds. Cut into 1/4-inch dice. Put the squash in a shallow earthenware baking dish, sprinkle with salt, drizzle with extra-virgin olive oil, add a few torn sage leaves, toss well, and bake in a 350°F oven until soft and lightly browned on top, about 1 1/2 hours. For variety, instead of sage leaves, toss the squash with 4 garlic cloves, chopped fine, and 1/4 cup chopped parsley.

The Art of Simple Food
TagsCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.