Jeff's Recipe

• 1 medium (2-3 pounds) butternut squash
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon cracked black pepper, or ¼ teaspoon ground black pepper
• 1 teaspoon dried Italian seasoning , or Herbs de Provence
• 1 teaspoon garlic powder
• 4 tablespoons butter, optional

Instructions: 

Step 1:
Preheat oven to 425 degrees and grease a large baking sheet.

Step 2:
Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.

Step 3:
Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.

Step 4:
Season with salt, pepper, dried herbs, and garlic powder.

Step 5:
Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.

Step 6:
Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.

Step 7:
Spoon browned butter over squash and serve immediately.