Alex Lau
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Recipe information
Yield
4 to 6 Servings
Ingredients
1
large butternut squash, peeled, seeded, cut into 1½-inch pieces
¼
cup olive oil
Kosher salt, freshly ground pepper
Preparation
Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
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