Roasted Butternut Squash

Ingredients:
1 large butternut squash, peeled, seeded
and cut in 1/2-inch pieces
2 Tbsp. olive oil
Salt and pepper to taste

Directions:
Preheat oven to 375 degrees F.
Cut ends off squash and then cut lengthwise down the center.
Remove seeds and discard.Peel skin from squash using a vegetable peeler. Discard skin.Cut the squash into pieces approximately 1/2-inches in size. Place cut squash on a cookie sheet lined with nonstick foil.
Drizzle with olive oil and sprinkle with salt and pepper.
Cook at 375 degrees for 10 minutes, then turn.
Cook an additional 10 to 15 minutes,
or until squash is at the desired consistency.