Roasted Butternut Squash

Oven-roasted to perfection and topped with fresh herbs


Preheat oven to 425°F.

Peel the squash with a sharp vegetable peeler. Halve the squash lengthwise and use a spoon to scoop out the seeds.

Cut the peeled squash into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper, and herbs. Spread out in a single layer and put in the preheated oven.

Roast, tossing occasionally, until tender (but not mushy) and golden brown, up to 25-35 minutes.