Roast Butternut Squash
1 Butternut squash
olive oil
Salt and pepper
Cut, seed, peel, and chop the squash into 1 inch cubes.
The easiest way I have found to do it is to use a chef's knife to cut the squash in half. Use a large spoon to scoop out the seeds. Then cut off the two ends of the squash on each half, and cut the neck right where it starts to curve. Stand the section on the flat surface you have cut and use your knife to cut off the peel in long strips following the shape of the squash. Then chop it into 3 or 4 long sections, then cut crosswise into 1 inch pieces.
Use a stone or cover a baking sheet with foil. Dump the squash onto the pan. Drizzle with olive oil, and season with salt and pepper. Use a spoon or your hands and toss it all together.
Bake in a preheated 425 F oven for about 35-40 minutes until can be pricked easily with a fork and melts in your mouth.
That was easy huh? Especially when you are making Baked chicken that cooks for 45 minutes. They just sit in there together all happy like and come out together ready to go.
