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
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
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.