Ingredients
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- Salt and ground black pepper to taste
Directions
-
Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
-
If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.
-
Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.