1 large butternut squash (about 3 pounds), peeled, seeded, and diced into 1-inch cubes
1 ½ tablespoon olive oil
¾ teaspoon salt
½ teaspoon ground black pepper
Preheat oven to 400 degrees F.
Place chopped squash on a sheet pan and drizzle with olive oil, salt, and pepper. Toss well making sure spices and oil are evenly distributed.
Arrange squash in one layer and roast squash for 25-30 minutes tossing once midway through cooking.
Bake until squash is tender and enjoy!
Kitchen tip: To easily cut squash, first slice the top and bottom off the squash. Poke holes in the squash using a fork. Using a microwave safe plate, microwave the squash for 3-4 minutes. Let the squash cool slightly. Peel using a vegetable peeler, cut in half scoop out the seeds and chop into 1-inch cubes.
Recipe modified by CHOICES Nutrition Education Program