Fresh parsley or rosemaryoptional for garnish to taste
Instructions
Preheat oven to 400 degrees F
Cut off the ends of the squash
Peel off the skin of the squash
Cut in half just above where the seeds are located
Cut portion with seeds in half
Scoop out seeds with a spoon
Slice and cube the top half of the squash and repeat with the bottom half
Place cubed pieces on a baking sheet and drizzle with olive oil
Season with salt and pepper and toss to make sure it is evenly coated
Place in the oven and cook for 15 minutes. Remove and stir.
Replace for an additional 10 minutes or until fork tender
Notes
Fresh local squash is best and can be found in the autumn months. To check for ripeness, look for even coloring and a hard exterior that can't be easily punctured.
To make peeling easier, poke holes in the outside of the squash and microwave for 3 minutes. Let cool before peeling.
Refrigerate leftovers in an airtight container and enjoy for 3-5 days.