All right! Fall is full-on! Days are getting shorter - real fast. The air's cool and crisp. Leaves are taking on brilliant colors. And on blustery days like yesterday, those gorgeous leaves are swooshed up and blown across the sky like big fat, multi-colored snowflakes. If you're starting to feel a goose bump or two, I'm right with with you. So how 'bout we fire up the oven this evening and roast some butternut squash with hearthwarming savory flavors?

The toughest part about cooking butternut squash, if you want to have it in cubed shaped pieces the way you see in the picture, is removing the outer skin. But no problem. We'll use a vegetable peeler to take care of that as easily as possible. After that, it's all downhill. The roasting method shown in the just updated, easy to follow step-by-step picture book directions you can get to directly by clicking this link is the easiest and most flavorful way I know to cook this kind of squash.

Prep Time: 5-10 minutes

Cooking Time: 25-40 minutes depending on size of squash pieces and actual oven temperature

Ingredients
(for 4-6 people)

1 Butternut Squash (about 2-3 pounds)
Olive or Vegetable Oil
Garlic Salt
Italian Seasoning
Ground Black Pepper
Balsamic Vinegar (optional)

Equipment

Vegetable Peeler
Sharp Knife
Cutting Board
Teaspoon
Big Spoon
Bowl
Baking Pan
Timer
Potholder