Roasted Butternut Squash

If you thought the curry was easy, this recipe will knock your socks off. Roasted veggies in general are unbelievably easy. Basically you cut them into smallish pieces, toss with olive oil, sprinkle with salt, and roast at 400 degrees for as long as it takes to cook and start to get crispy. That's it.

Butternut squash is particularly good roasted because as it cooks it caramelizes. The end product is squash that tastes like candy (no, really).

Roasted Butternut Squash

Ingredients

1 large butternut squash (You can buy pre-cubed if you're lazy or don't own good knives. Seriously, don't hurt yourself by trying to cut a squash with bad knives.)

3 Tbsp olive oil

sea salt to taste

Equipment

A big knife

Cutting board

Vegetable peeler

Metal spoon

Measuring spoon

Silpat/foil

Baking sheet

Oven

Tongs/fork

Instructions

1. Preheat oven to 400 degrees.

2. Peel your squash with the vegetable peeler, making sure to get the whitish part underneath the shiny skin peeled off too because it's kinda hard and flavorless.

3. Chop your squash in half lengthwise and scrape out and discard the seeds and stringy bits. Chop into 1/2 to 3/4 inch cubes.

4. Spread squash cubes on foil or silpat lined baking sheet and drizzle with olive oil. Use your hands to toss and coat evenly. Sprinkle with salt.

5. Place squash in oven and cook for approximately 40 minutes until cooked through and beginning to brown, removing every 15 minutes to turn the squash with the tongs so they don't get stuck to the bottom or burn. Enjoy warm or cooled.