Roasted Squash

by Rachael Ray 11:40 AM, November 20, 2017

Rachael Ray Show

Aired November 21, 2017

Serves 6 servings

1 2- to 3-pound butternut squash, peeled
4 tablespoons butter, melted
Nutmeg, salt and pepper, to taste


Preheat oven to 375°F.

Cut the neck of the squash from the base. Cut the neck into 4 long quarters. Cut the base in half and scoop out the seeds. Dress with melted butter and season with nutmeg, salt and pepper. Toss and roast until browned, about 40-45 minutes.


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