I tossed this delicious roast butternut in a salad for a big family meal here at the Treefort last week. It was such a hit, it seemed only right to share...

What you need

1 butternut squash
2 tablespoons oil
coarse salt and ground pepper
Tessemae’s Lemon Garlic Dressing, cilantro, raisins, cotija cheese

What to do

Heat your oven to 450. Trim the ends off of the squash. Cut it in half, to separate the bulb at the end from the narrow trunk. (Peeling the squash can be difficult with some peelers, it may take a couple swipes. You can also use a knife to cut off the peel.) Half the bulb end and scoop out the seeds. Cut all of the squash into ½ inch pieces.

On a large rimmed baking sheet, toss the squash with salt, pepper and oil. Roast until tender and browned, tossing once halfway through, about 30 minutes total.

Let the squash cool slightly on the sheet. Either store to use in lunches and dinners for the week, or just toss with your favorite Tessemae’s dressing and serve! It’s great tossed with Lemon Garlic, cilantro, raisins, and a sprinkle of cotija cheese.

Makes 4 cups