Oven-roasted Butternut Squash

Ok, so I fully recognize that roasting small chunks of squash isn't at all hard.  But I know that later on I will wonder about the time and oven temp, so it gets a blog post! (Made this on Sunday afternoon/evening, 1/16.  So this is actually something new.) 

Ingredients: 

• 1 large butternut squash
• about 3 Tbsp. olive oil (or less)--I used a rosemary-infused oil and it was great!
• salt and pepper

Directions:

1. Preheat oven to 400 degrees F
2. Put parchment paper on a baking sheet
3. Peel and seed squash
4. Cut into 1/2 to 1 inch chunks
5. Put sqaush on baking sheet 
6. Drizzle with oil, and sprinkle on salt and pepper
7. Toss with clean hands and arrange in one layer on the pan
• Note: I had to do two batches, because it wouldn't all fit on the pan at once.  It made a total of 4 containers like the two pictured above.   
  
  
  
  
  
8. Roast for 25 to 30 minutes, tossing/turning once with a spatula, until squash is tender
   
   
   
   
   

Makes: about 4 servings