Roasted Butternut Squash

Ingredients

• 2.5 pounds butternut squash – peeled, seeded, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground

Instructions

1. Heat the oven to 425°F. Place a large rimmed baking sheet in the oven as it heats.
2. Peel the butternut squash, trim the ends, halve lengthwise, scoop out the seeds, and cut into 1-inch cubes.
3. In a large bowl, toss the squash cubes with olive oil, kosher salt, and black pepper until evenly coated.
4. Carefully spread the squash on the hot baking sheet in a single layer with space between pieces.
5. Roast for 15 minutes, then stir and flip the pieces. Continue roasting 10–15 minutes more, until tender when pierced and the edges are caramelized. If needed for deeper color, roast 5 minutes longer.
6. Taste and adjust seasoning if needed, and serve hot.