Roasted Butternut Squash

• 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
• 3 tablespoons good olive oil
• 2 teaspoons kosher salt
  
• 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the squash on a cookie sheet and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
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This stuff tastes like candy! It is so good just like this. (I think Kosher salt is a key ingredient, but I used ground black pepper, not freshly ground black pepper.) But if you want to use it for the ravioli recipe listed on this website, just let the squash cool, throw it into your blender or food processor and puree it.