Drizzle olive oil over squash. Toss squash so all pieces are well covered with oil.
2 tablespoosn olive oil
Place squash on a baking sheet and sprinkle with salt
½ teaspoon salt
Place in oven and cook until soft, about 30-35 minutes
Serve hot
Notes
Any size butternut squash can be used
A 3 ½ pound squash yields approximately 5 cups of squash
Try to cut chunks into consistent sized pieces. For tips on cutting butternut squash read information above recipe card on how to cut butternut squash.
Place squash on a single layer on baking sheet, don't let the pieces overlap
Flip with a spatula halfway through cooking time
Test doneness with a fork. If it goes through easily, the squash is done
Cooking time will vary depending on the size of your cubes and how much squash you are cooking at one time
Serve hot with freshly chopped parsley for garnish
Recipe Variations:
Sprinkle squash with a bit of chili powder or red pepper flakes before roasting
Add 2 tablespoons of maple syrup along with the olive oil. Toss to coat so all pieces of squash are well covered. Sprinkle with a bit of ground cinnamon along with the salt.
Place under the broiler for the final 2-3 minutes to add extra browning of the squash