ROAST BUTTERNUT SQUASH

THE WEATHER OUTSIDE IS FRIGHTFUL AND THE FIRESIDE IS DELIGHTFUL.......IT'S TIME TO THINK COZY WARM COMFORT FOOD.  ROAST BUTTERNUT SQUASH IS AN EASY DELICIOUS, AND VERSATILE VEGETABLE TO COOK.

ROAST BUTTERNUT SQUASH
1 BUTTERNUT SQUASH
1/4C OLIVE OIL
SALT
PEPPER

SELECT A BUTTERNUT SQUASH WITH A LONG SLENDER BODY AND A SMALL BULBOUS BOTTOM. CUT OFF THE STEM END

CUT OFF THE BULBOUS END

CUT THE NECK INTO  ABOUT 2" CYLINDERS 

WITH A PARING KNIFE REMOVED THE SKIN.  CUT EACH CYLINDER  INTO LARGE 1-2" CUBES

WITH A PARING KNIFE REMOVE THE FIBERS AND SEEDS FROM THE BULBOUS END AND CUT INTO 1-2" CUBES

LINE A LIPED BAKING SHEET WITH ALUMINUM  FOIL. ADD THE CUBED SQUASH, SALT & PEPPER TO TASTE AND A 1/4CUP OLIVE OIL.  TOSS. TOSS, TOSS

BAKE IN A 400 DEGREE OVEN FOR 30 - 45 MINUTES, UNTILL THE CUBES ARE GOLEDN BROWN , WATCH NOTTO BURN,  TOSS CUBES ABOUT 20 MINUTES INTO ROASTING

SERVE AS A SIDE TO ROAST CHICKEN, FISH OR PORK

USE LEFT OVER ROAST SQUASH AS" CROUTONS" IN A SALAD

SALAD SHOWN HAS WASHED GREENS, CARA ORANGES  WITH BUTTERNUT SQUASH CROUTONS