MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Butternut Squash
 Categories: Five, Squash
      Yield: 4 servings
 
      4 lb Butternut squash; peeled if
           - desired, halved, seeded,
           - in 1" pieces (8 c)
      3 tb Extra-virgin olive oil
  1 1/2 ts Kosher salt
 
  Arrange a rack at the bottom of the oven and heat to
  425ºF/218ºC.
  
  On a sheet pan, toss the squash with the oil and salt;
  spread into an even layer.
  
  Roast the squash on the bottom rack until golden-brown
  and the pieces release easily from the pan, 25 to 30
  minutes. Stir (and add any ground spices if you like),
  spread into an even layer, and cook until tender,
  another 5 to 10 minutes. Let cool slightly on the sheet
  pan before eating.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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