Cooking Instructions

• Arrange a rack in the middle of the oven and heat the oven to 375°F.
• Place 1 medium butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.
• Drizzle a 9x13-inch baking dish with 1 tablespoon of the olive oil and tilt the dish to coat. Place the squash halves cut-side up in the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
• Bake until fork-tender and caramelized around the edges, 75 to 90 minutes. To serve, slice into 1-inch-thick wedges or, if preferred, scoop out the flesh and mash lightly with a fork.