Ingredients:

  • 1 medium butternut squash (approximately 2-3 pounds / 900g-1.4kg)
  • 1-2 tablespoons olive oil (or melted coconut oil)
  • ½ teaspoon kosher salt (or sea salt), plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • Pinch of ground cinnamon or nutmeg (optional)

Instructions:

  1. Wash the butternut squash thoroughly under cold running water. Dry with a clean towel. Trim the stem and blossom end of the squash just enough to have a stable base.
  2. Place one of the flat sides down on your cutting board. With your knife positioned so it sits on both of the flat sides, cut down the middle of the squash to separate it into 2 halves.
  3. Use a large spoon or ice cream scoop to remove the seeds and stringy pulp from the cavity of each squash half. Discard the seeds, or save them for roasting later.
  4. Drizzle the inside of each squash half with olive oil (or melted coconut oil). Sprinkle generously with salt, pepper, and optional cinnamon/nutmeg.
  5. Place the squash halves cut-side up on a baking sheet lined with parchment paper (optional). Roast in a preheated oven at 400°F (200°C) for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The edges should be slightly caramelized.
  6. Remove the squash from the oven and let it cool slightly (enough to handle comfortably). Once cooled, scoop out the roasted squash flesh with a spoon. Alternatively, you can peel the skin with a vegetable peeler.