Ingredients

• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra-virgin olive oil
• Salt and ground black pepper to taste

Directions

1. Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

2. 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.

3. 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.

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