Roasted Butternut Squash

Ingredients:

- 1 medium butternut squash (about 2–3 lbs)

- 2 tbsp olive oil

- 1 tsp salt

- 1/2 tsp black pepper

- 1 tsp garlic powder (optional)

- 1 tsp paprika (optional)

- 1 tbsp fresh herbs like thyme or rosemary (optional)

Instructions:

1. Preheat oven: Set your oven to 400°F (200°C).

2. Prepare the squash:

- Peel the butternut squash with a vegetable peeler.

- Cut off both ends of the squash.

- Slice it in half lengthwise and scoop out the seeds.

- Cut the squash into 1-inch cubes for even roasting.

3. Season the squash:

- Place the squash cubes in a large bowl or directly on a baking sheet.

- Drizzle with olive oil and toss to coat evenly.

- Sprinkle with salt, pepper, and any optional seasonings like garlic powder, paprika, or fresh herbs.

4. Roast:

- Spread the cubes in a single layer on the baking sheet to ensure even cooking.

- Roast for 25–35 minutes, flipping halfway through, until the squash is tender and golden brown on the edges.

5. Serve:

- Enjoy as a side dish, add to salads, or use in soups or grain bowls.

Pro Tip: For a touch of sweetness, drizzle a little maple syrup or honey on the squash during the last 5 minutes of roasting.