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Roasted Butternut Squash Ribbons


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



Step 1

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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