Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Easy Roasted Butternut Squash Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Con Poulos Yield: 4 cups Cook a batch of this sweet squash on Sunday and add it to soups, salads, and side dishes all week long. Cook Mode (Keep screen awake) Ingredients 1 medium butternut squash (about 2 lb), peeled and cut into ½-inch-thick slices 1 tablespoon extra-virgin olive oil Coarse salt ½ teaspoon sugar Directions 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. Cook's Notes Squash can be refrigerated for up to5 days. Originally appeared: Whole Living, October 2011 Rate It PRINT