Roasted Butternut Squash

  • 1 small butternut squash, seeded and cubed

  • 2 tbsp extra virgin olive oil

  • Himalayan Pink Salt & pepper, to taste

  • Can incorporate a bit of pecans and cinnamon as well.

Preheat oven to 400 degrees. Toss squash with the olive oil and spread on a baking sheet, making sure none of the cubes are touching each other. Season with salt and pepper. Roast until lightly browned (about 25-30 minutes.)