Roasted Butternut Squash Ribbons With Arugula Pancetta And Hazelnut Salad Recipes

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ROASTED BUTTERNUT SQUASH RIBBONS RECIPE



Roasted Butternut Squash Ribbons Recipe image

Provided by Mother

Number Of Ingredients 4

1 1/2 pounds Butternut squash, trimmed and peeled
2 tablespoons extra virgin olive oil
salt
freshly ground pepper

Steps:

  • Preheat oven to 425 degrees Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper until coated. Spread ribbons evenly on a 13x9 inch baking sheet or arrange ribbons into a 13x9 inch rectangle on a larger baking sheet. Bake until tender 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.

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