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..OTHER SQUASH RECIPES >>>.. ..Basic Cooking Preparation for Squash.. ..African Squash and Yams.. ..Buttercup Squash, Baked.. ..Butternut Squash Aux Fine Herbs.. ..Butternut Squash, Cheesy Gratin.. ..Butternut Squash Gratin.. ..Butternut Squash & Green Beans.. ..Butternut Squash, Maple Glazed.. ..Butternut Squash. Roasted.. ..Dumpling Squash, Savory Stuffed.. ..Dumpling Squash, Stuffed.. ..Fall Harvest Squash.. ..Spaghetti Squash.. ..Spaghetti Squash with Parsley & Garlic.. ..Spaghetti Squash with Honey Mustard.. ..Spaghetti Squash Primavera.. ..Squash Apple Casserole.. ..Squash Bake.. ..Summer Squash Casserole.. ..Summer Squash, Grilled Summer Squash.. ..Summer Squash, Sautèed.. ..Winter Squash, Baked Winter Squash.. ..Winter Squash Gratin.. ..Winter Squash, Grilled Winter Squash.. ..Winter Squash Risotto..

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ROASTED BUTTERNUT SQUASH

Serves 4
Vegetables
This is an official 5 a Day recipe, and provides four people with one serving of vegetables each.

Butternut squash are softer than acorn or other types of squash, which makes them easier to cut and prepare.

ROASTED BUTTERNUT SQUASH

1 butternut squash, about 1 ½ to 2 pounds
olive oil cooking spray
1/8 teaspoon allspice
1/8 teaspoon salt
¼ teaspoon pepper


Preheat oven to 350°.

Cut the squash into four wedges.

Remove the seeds.

Mist each wedge with cooking spray and dust with allspice, salt and pepper.

Bake for 40 minutes until soft.

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