- One 3-pound butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
How to make this recipe
- Preheat the oven to 425°. In a large bowl, toss the squash with olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.