Easy Roasted Butternut Squash

It's beginning to look a little bit more like fall, not the temps, but the pumpkins, squashes & apples seem to be everywhere. I love roasting vegetables & nothing brings out the flavor of butternut squash than roasting it. I make mine ahead & store it for recipes during the week. Click through for my easy method.

Ingredients

• 1 butternut squash, cut into 1 inch cubes (if you're short on time buy the precut stuff)
• olive oil
• salt
• pepper

Make it!

1. Pre-heat you oven to 425.
2. If you're using a whole butternut squash, use a veggie peeler to peel the rind off & discard.
3. Using a spoon pull out all of the seeds.
4. Cut the squash into 1 inch cubes (try to make them all the same size so that they cook at the same rate).
5. On two sheet pans arrange the chunks of squash into one layer on each pan (you don't want them to be overcrowded or else the squash will steam - not roast).
6. Drizzle with a couple table spoons of olive oil on each pan.
7. Season with salt & pepper & toss all together so each piece is coated & seasoned.
8. Roast the squash in the oven for 30-40 minutes or until the squash is fork tender.
9. Serve hot or let cool down & store in air tight containers in the fridge for use later on in the week.