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.)