Roasted Butternut Squash
1 large butternut squash
3 tablespoons olive oil
2 cloves garlic, minced
sea salt and ground black pepper to taste
Preheat the oven to 400 degrees F (200 degrees C). Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes. Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. Arrange in a single layer on a baking sheet. Roast in the preheated oven until squash is lightly browned and tender when pierced with a fork, 25 to 35 minutes. 4 servings.