Simply Roasted Butternut Squash
1 butternut squash
1 tbsp olive oil
2 cloves minced garlic
Salt & pepper to tasted
1 tsp dried rosemary (optional)
Preheat the oven to 400° F. Poke whole squash in several places with a sharp knife to let steam escape. Place whole squash in microwave, cook on high for 4 minutes. Carefully remove squash from microwave and place on a cutting board. Use a vegetable peeler to peel the thick skin off the squash. Cut in half lengthwise and spoon out the seeds. Dice squash into 1 inch pieces. Toss with 1 tbsp olive oil, 2 cloves minced garlic, salt & pepper, and rosemary if using. Arrange squash in an even layer on a lined baking sheet. Bake at 400 degrees until squash is tender and lightly browned, 20 – 30 minutes.