Roasted Butternut Squash

Ingredients:

• 2-3 pounds of butternut squash, peel and seeds removed, and cut into 1-inch chunks  (1 -2 large squashes, or for a short-cut, buy it pre-chopped in chunks at the grocery store)
• 3 tablespoons virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Prepare:

• Preheat oven to 400F
• Toss together all ingredients
• Arrange in a single layer on a sheet pan, and roast 25-30 minutes (or until tender), turning once midway through cooking.

Thanks to Ina Garten and The Food Network for the original version of this recipe!