This roasted butternut squash is baked in a hot oven and turns out irresistibly sweet and caramelized. Serve as a healthy side dish or part of Butternut Squash Risotto!
In a medium bowl, toss with the olive oil, kosher salt, and fresh ground pepper.
Line a baking sheet with parchment paper, then pour the squash on top in an even layer. Roast 25 to 35 minutes until tender and browned, turning once. Serve as a side dish, or part of Butternut Squash Risotto.