Roasted Butternut Squash

Serves: 12 

Cook Time: 45 minutes

$5.67 recipe / $0.47 serving

Ingredients

• 1 butternut squash ($4.74)

• ¼ cup vegetable oil ($0.77)

• 1 tsp salt ($0.01)

• ½ tsp freshly cracked black pepper ($0.08)

• ½ tsp garlic powder ($0.07)

Instructions 

• Preheat oven to 400 degrees and peel butternut squash.

• Cut butternut squash in half lengthwise and remove seeds.

• Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.

• Toss diced butternut squash in oil, salt, pepper, and garlic powder.

• Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!

• Bake for 35 minutes, shaking the pan or tossing with a spatula half way.

• Once done, the butternut squash should be tender with light