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Title: Roasted Butternut Squash
Categories: Five, Squash
Yield: 4 servings

4 lb Butternut squash; peeled if
- desired, halved, seeded,
- in 1" pieces (8 c)
3 tb Extra-virgin olive oil
1 1/2 ts Kosher salt

Arrange a rack at the bottom of the oven and heat to
425ºF/218ºC.

On a sheet pan, toss the squash with the oil and salt;
spread into an even layer.

Roast the squash on the bottom rack until golden-brown
and the pieces release easily from the pan, 25 to 30
minutes. Stir (and add any ground spices if you like),
spread into an even layer, and cook until tender,
another 5 to 10 minutes. Let cool slightly on the sheet
pan before eating.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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