Roasted Butternut Squash Wedges Recipe

  • 1 butternut squash, unpeeled (large)
  • 4 tablespoons olive oil
  • sea salt, to taste
  • cinnamon, for sprinkling
Scrub peel of squash. Using a very sharp knife, cut squash in half and then into even wedges, discarding seeds (about 18 wedges). Place peel side down on cookie sheet. Drizzle with olive oil. Sprinkle with salt and cinnamon. Bake uncovered at 400° for about 40 minutes, until crispy and golden.
Similar Recipes
Butternut Squash Puree
Rating of 5 out of 5.0 stars
brown sugar
butternut squash
fresh ginger
herbed salt
Vanilla Glazed Roasted Squash and Apples
McCormick® Black Pepper
McCormick® Nutmeg
McCormick® Pure Vanilla Extract
(1/2 stick) butter
firmly packed light brown sugar
Chili Roasted Potato Wedges
McCormick® Chili Powder
baking potatoes
kosher salt

Roasted Butternut Squash Wedges Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com