4poundsbutternut squash, halved lengthwise, peeled seeded, and cut into 1 1/2 to 2 inch pieces
2 Tbspextra virgin olive oil
1/2tspsalt
1/4tspblack pepper
2cloves garlic, minced
2Tbspprepared horseradish
1/2cupbutter
Instructions
Preheat oven to 400. In a large roasting pan, toss squash with oil, salt and pepper. Roast, uncovered, about 45 minutes, until squash is tender, stirring twice
Meanwhile, in a small saucepan, cook garlic and horseradish in hot butter over medium heat for 1 minute, whisking constantly. Season with salt and pepper to taste. Transfer horseradish butter to a small serving dish; cover and keep warm. Whisk again before serving. serve squash on a platter with horseradish butter on side.