This dish is definitely a fall staple.
1 Medium Butternut Squash
(Feel free to substitute Butternut Squash for Yams, Parsnips, Rutabaga or White Potatoes)
3 Tablespoons Extra Virgin Olive Oil
Sea Salt (to taste)
Coarse Black Pepper (to taste)
Garlic Powder (to taste)
Cut butternut squash into 1 inch cubes. Place in a bowl, drizzle olive oil, then sprinkle salt, pepper, and garlic powder.
Place a roasting pan in a 450 degree oven and heat for 15 minutes. Remove pan, add squash. You should hear it sizzle. Roast squash, uncovered, in oven for approximately 30 minutes, or until you see it turn brown on the edges. A fork should pierce the cubes easily.
Remove from oven and serve hot.