Oven Roasted Butternut Squash

I recently came to realize [once again] that I don't often enough share my super easy, every day life recipes, like this Oven Roasted Butternut Squash, which I pretty much eat on a weekly basis whenever squash is in season. 

1 medium to large butternut squash
3-4 tablespoons extra-virgin olive oil
Generous sprinkle of salt and pepper
About ¼ cup water

Preheat the oven to 375°F
Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.

next instruction : www.thehealthyfoodie.com

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