Roasting vegetables brings out great flavor in them… They are a great, simple side dish, too.  For things like this squash, I like to roast it ahead of time, then use it in salads or broil with brown sugar on top for a quick side dish.  You can do the same thing with sweet potatoes, or other winter squash.

• 1 large butternut squash (or similar winter squash)
• Salt/Pepper/Olive Oil
• Optional spices:  cumin, ginger

Prep:
Slice the squash in half lengthwise.  Scoop out the seeds with a spoon.*  Top with salt, pepper and a drizzle of olive oil (optional, add a sprinkle of brown sugar too).

Place in the oven, cut side up, and roast until soft enough that a fork pierces easily.  Depending on the size of your squash, this can take anywhere from 25-45 minutes, so plan accordingly. If you’ve already roasted your squash, you’ll just be reheating it at, so just skip this step..

*If you’re in a hurry, thinner will cook faster.  So go ahead and slice the split squash into 1/2 inch moon, and lay them out on a cookie sheet, then top with s&p and oil.