Place butternut
squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with kosher salt and fresh ground pepper.
Not exact matches
Line a
baking sheet with aluminum
foil and place the
squash halves cut side up
on the
baking sheet.
Arrange
squash in a single layer
on an aluminum
foil -
lined 15 x 10 - inch
baking sheet coated with cooking spray.
Place
squash cut side down
on a greased aluminum
foil -
lined 15 x 10 - inch
baking sheet.
Preheat oven to 375 degrees F. Toss your
squash wedges with the olive oil and lay them side by side
on a
foil lined baking sheet.
Place
squash on a
foil -
lined baking sheet coated with cooking spray; sprinkle with salt mixture.
Place
squash, flesh side down
on a
foil lined sheet, and
bake for 30 minutes.
Place
squash cut side down
on a
foil lined baking sheet and roast until tender, 40 — 45 minutes.
Place the
squash halves cut side up
on an aluminum -
foil -
lined baking sheet.
Prick
squash all over with the point of a sharp paring knife and arrange
on a
foil -
lined rimmed
baking sheet.
Wash and dry the
squash and put it
on a
baking sheet lined with parchment paper or
foil.
Spread butternut
squash in a single layer
on a
foil -
lined baking sheet.