Roasted Butternut Squash with Brown Butter and Nutmeg

1. 1

   Preheat oven to 375F.

2. 2

   Spray large rimmed baking sheet with nonstick spray.

3. 3

   Place squash on sheet.

4. 4

   Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer.

5. 5

   Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes.

6. 6

   Transfer to bowl.

7. 7

   Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes.

8. 8

   Pour over squash; stir lightly to coat.

9. 9

   Toss with more salt and 1/4 teaspoon nutmeg.

10. 10

    Sprinkle with more nutmeg and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.