Cook a batch of this sweet squash on Sunday and add it to soups, salads, and side dishes all week long.
Preheat oven to 425 degrees. In a largebowl, toss squash with oil. Seasonwith salt and sprinkle withsugar. Transfer to a baking sheetand roast, flipping once, untilgolden and tender, about 20 minutes.
Squash can be refrigerated for up to5 days.