Roasted Butternut Squash

Photo by Stephanie Knewasser

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.