Oven Roasted Squash

Every fall, my in-laws generously share their bountiful squash harvest with us. And every year, I forget what settings I need for my oven and timer to cook it. So this time around, I remembered to make note of that information so I no longer have to guess!

Oven Roasted Squash
Yield: 1 sheet pan

Ingredients

• Pictured: 1 buttercup (round) & 1 butternut (oblong) squash

Directions

1. Preheat oven to 400°F.
2. Trim stems off squash. Cut squash in half and remove seeds.
3. Line pan with foil. Place squash in single layer on pan. Pierce with fork. Lightly coat with nonstick cooking spray. Cover with foil.
4. Bake about one hour, or until squash is fork tender.
5. Let cool on counter, still covered, about 20 minutes.
6. Scoop flesh into bowl. Cover and store in refrigerator (for a few days) or freezer (for a few months) until ready to use.