Garlic Roasted Butternut Squash

  • 1 large Butternut Squash
  • 2 tablespoons Salted Butter, melted
  • 2 tablespoons Olive Oil
  • 4 Cloves Garlic, finely minced
  • Pinch of Salt
  • Pinch of Cajun Seasoning
  • Ground Black Pepper
  • Chopped Parsley, for garnish
  1. Preheat oven to 420F; cut squash lengthwise and scoop out seeds; using a peeler remove skin and white pith; brush with oil and sprinkle with salt and pepper
  2. Arrange squash halves cut side down on a prepared baking pan; roast until softened, about 20 minutes
  3. In a small bowl, combine melted butter, oil, cajun seasoning, minced garlic, and crushed black pepper; set aside
  4. Remove squash from oven and transfer to cutting board; allow to cool slightly; using a sharp knife, cut slits 2-3mm apart, do not cut all the way through but very close; place the handles of two wooden spoons along the squash to act as a guard so you don’t cut through the squash
  5. Transfer to baking pan and brush the squash with the butter sauce; coat well and in between slices
  6. Roast squash halves for 25-30 minutes; turn on the broiler for a few minutes to slightly grill the top of the squash at the end of the cook time; top with chopped parsley and sprinkle with kosher salt