Roasted Butternut Squash

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  • Butternut squash (about 2.5 pounds), peeled and seeded and cut in 1-inch chunks or 2 pounds of precut butternut squash (see photo below)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons kosher salt
  • Pepper as desired

Preheat the oven to 400 degrees F.

Place the squash in a large bowl and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer on a sheet pan and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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