Roasted Butternut Squash with Horseradish Butter
- 4 lbs. butternut squash, halved lengthwise, seeded and cut into 2" wedges
- 2 Tbsp. extra-virgin olive oil
- 4 Tbsp. unsalted butter
- 1 garlic clove, minced
- 1 1/2 Tbsp drained and prepared horseradish
Preheat oven to 400 degrees. Toss squash in a large baking pan with oil and salt & pepper to taste. Arrange squash cut side down. Roast squash in middle of oven, turning occasionally, until golden brown on cut sides & tender, about 35 minutes.
While squash is roasting, melt butter in a small saucepan over moderate heat. Stir in garlic and horseradish and cook, stirring constantly for 1 minute. Season with salt & pepper to taste. Transfer horseradish butter to a small serving dish and keep warm, covered.
Serve squash on a platter with horseradish butter on the side.