From the kitchen of Kay Putano
Toss together:
20 oz butternut squash, cut into chunks
2 Tbsp extra virgin olive oil
1 Tbsp kosher salt
1/2 tsp black pepper
Spread on a baking sheet, single layer.
Roast @ 400, 15 minutes.
Use a spatula to turn squash chunks over.
Bake until tender, another 10 – 15 minutes.