Roasted Butternut Squash
- 1 medium butternut squash (about 2 lb), peeled and cut into 1/2-inch-thick slices
- 1 tablespoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon sugar
Squash can be refrigerated for up to 5 days.
Preheat oven to 425 degrees. In a large bowl, toss squash with oil. Season with salt and sprinkle with sugar. Transfer to a baking sheet and roast, flipping once, until golden and tender, about 20 minutes.