Squash is nobody’s favorite food. Maybe a baby’s? But when it comes to adult foods, squash doesn’t fall at the top of the favorite food list. That being said, I think squash is a very underrated food that doesn’t get enough hype. Consider this my attempt to hype up some hearty, yummy, roasted butternut squash.

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One of my favorite ways to roast veggies is to place your sheet pan in the oven while it preheats. Once it rises to temperature, let the pan stay in for another 5 minutes before pulling it out and spreading the veggies on. In the case of this squash, I tossed it with some olive oil and herbs before spreading it on the hot pan and roasting it in the oven. I like to use a little bit of cinnamon to complement the sweetness of the squash.

Ceramic Platter (similar) | Wooden Spoon (similar)

While the squash roasts, you’ll mix a little concoction of more oil and more herbs, plus a special ingredient… duck fat. Once the squash is done, you’ll drizzle the mixture over the squash, sprinkle some flake salt and serve warm.

As we’re inching into fall, I’ll be making this delicious side dish more and more, and I’m not mad about that one bit.