MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Butternut Squash
 Categories: Five, Squash
      Yield: 4 Servings

      4 lb Butternut squash; peeled if
           - desired, halved, seeded,
           - in 1" pieces (8 c)
      3 tb Extra-virgin olive oil
  1 1/2 ts Kosher salt

  Arrange a rack at the bottom of the oven and heat to 425 F/218 C.

  On a sheet pan, toss the squash with the oil and salt; spread into
  an even layer.

  Roast the squash on the bottom rack until golden-brown and the
  pieces release easily from the pan, 25 to 30 minutes. Stir (and add
  any ground spices if you like), spread into an even layer, and cook
  until tender, another 5 to 10 minutes. Let cool slightly on the
  sheet pan before eating.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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