- Rachael Ray - https://www.rachaelray.com -

Roasted Butternut Squash

Get the rest of Rachael’s Essential Thanksgiving Recipes [1] here.



Pre-heat the oven to 400°F.

Place butternut squash halves on a large baking sheet [2] with the cut-side up. Divide the butter pieces among all six halves, smearing it all over the cut side of the squash.

Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper. Roast the squash for 40-60 minutes, or until the flesh is tender when poked with a fork. You can serve each person a whole half each or you can scoop out the flesh into a serving bowl [3] – whatever makes you and yours happy.