Butternut squash represents a very rare class of foods for my household: it’s a vegetable that my husband loves. Really, those are in short supply. But our traditional way of making it — with sweeteners to make it candy-like, that is — gets a little old. So lately, I have been trying to find new ways to cook it.

The interesting thing is that butternut squash takes on a whole new and different flavor when you season it simply with salt and pepper. In fact, when cubed it becomes quite versatile. This recipe can be used as a side dish. Or, you can toss some of it with pasta. Or, cold leftovers can become a yummy salad topping.

Don’t you love a dish that has so many possibilities? I’ll be sharing another way to use this squash tomorrow. Be sure to check back.

Simple Roasted Butternut Squash
serves 4

HINT: Buy the precut butternut squash and cut it down into smaller cube sizes. It will save you a ton of time.

20 oz. butternut squash, cut into 1/2 inch cubes
olive oil
sea salt
pepper

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spread the butternut squash out on the baking sheet. Drizzle lightly with olive oil and then sprinkle with salt and pepper. Slide into the oven and cook for 30-40 minutes, until soft and slightly browned. Stir/flip once or twice while cooking.

Three Ways to Use/Reuse This:

1. As a side dish, straight from the oven.
2. Toss with pasta, a little olive oil, salt, pepper and freshly grated cheese
3. Use cold leftovers in salad with a crumbled cheese, homemade croutons and a good vinaigrette.

What I’m Cooking With: A silicone spatula from Williams-Sonoma for stirring, Circulon 11-by-17-Inch Metal Cookie Pan, aluminum foil