Butternut squash, Baladi, single piece

To prepare, split the squash lengthwise in half and remove the seeds. Bake, roast, grill, or puree your vegetables.

Store your fresh, uncut squash in a cool, dark place, such as a basement or closet, where sunlight won't hasten its ripening. Under the right storage conditions, your butternut squash should last two to three months.

Baked Butternut Squash

Ingredients:

1 medium butternut squash
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions:

1. Arrange a rack in the middle of the oven and heat the oven to 375 F.
   
2. Place 1 medium butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.
   
3. Drizzle a 9x13-inch baking dish with 1 tablespoon of olive oil and tilt the dish to coat. Place the squash halves cut-side up in the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
   
4. Bake until fork-tender and caramelized around the edges, 75 to 90 minutes. To serve, slice into 1-inch-thick wedges or, if preferred, scoop out the flesh and mash lightly with a fork.