Roasted Butternut Squash Ribbons
- 1 1/2 pounds Butternut squash, trimmed and peeled
- 2 tablespoons extra virgin olive oil
- freshly ground pepper
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.