Simply Roasted Butternut Squash

• 1 butternut squash
• 1 tablespoon olive oil
• 2 cloves minced garlic
• Salt & pepper to taste
• 1 teaspoon dried rosemary (optional)

Preheat oven to 400°F. Pierce whole squash several times with a knife to allow steam to escape. Microwave squash on high for four minutes. Remove carefully and place on cutting board. Use a vegetable peeler to remove the thick skin. Halve lengthwise and scoop out seeds. Cut into 1-inch pieces. Toss with olive oil, garlic, salt, pepper, and rosemary if desired. Spread in single layer on lined baking sheet. Bake at 400°F for 20–30 minutes until squash is tender and lightly browned.