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     Title: Roasted Butternut Squash
Categories: Five, Squash
     Yield: 4 Servings

     4 lb Butternut squash; peeled if
          - desired, halved, seeded,
          - in 1" pieces (8 c)
     3 tb Extra-virgin olive oil
 1 1/2 ts Kosher salt

 Arrange a rack at the bottom of the oven and heat to 425 F/218 C.

 On a sheet pan, toss the squash with the oil and salt; spread into
 an even layer.

 Roast the squash on the bottom rack until golden-brown and the
 pieces release easily from the pan, 25 to 30 minutes. Stir (and add
 any ground spices if you like), spread into an even layer, and cook
 until tender, another 5 to 10 minutes. Let cool slightly on the
 sheet pan before eating.

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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