Butternut squash is new for me. I love switching things up for veggies. It tasted really good, but I think I used too much oil. Because of that, it was a little mushier than I think it should be. I'm going to try it again soon.
Oven Roasted Butternut Squash
from Real Mom Kitchen
4 cups of butternut squash cut into 1" cubes (or prepackaged cut pieces)
1-2 tbsp olive oil
Preheat oven to 400F. Place the cut squash on a rimmed baking sheet. Toss with oil, salt and pepper until coated evenly. Spread out into a single layer. Place in the oven and toss every 10 minutes, until tender and golden brown, about 30 minutes.