From the kitchen of Kay Putano. Butternut squash is simply flavored
with oil salt & pepper.
20 oz butternut squash, cut into chunks
2 Tbsp extra virgin olive oil
1 Tbsp kosher salt
1/2 tsp black pepper
Preheat oven to 400.
Spread on a baking sheet, single layer.
Roast at 400, 15 minutes.
Use a spatula to turn squash chunks over.
Bake until tender, another 10 - 15 minutes.
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