roasted winter squash cubes

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Smooth-skinned squashes (like butternut and banana squash, or pie pumpkins) are easiest to do this with, because it’s very easy to peel them before they are cooked. When I do this recipe, I usually roast 2 pounds, at least, because the squash cubes make such great leftovers… If you make this meal for dinner you’ll have leftovers for lunch and another dinner, which is always a good thing!

1 pound banana squash, or 1 large butternut squash (at least a pound), or pie pumpkins
½ teaspoon sea salt or kosher salt
1 tablespoon olive oil
1 tablespoon honey

1. Preheat your oven to 400 degrees.
2. Peel and seed your squash and dice it into ½” pieces (the pieces don’t have to be square, though).
3. Coat a large baking sheet with non-stick spray or oil. (This makes clean-up a lot easier.)
4. Toss the squash cubes with the olive oil and salt. Spread them out in a single layer on the baking sheet.
5. Roast for 20-25 minutes, or until starting to get brown and slightly shriveled. Remove the squash from the oven, keeping the oven on, and drizzle a little honey over the squash. Toss the cubes with the honey and return to the oven. Bake for 5 to 10 minutes more, until the squash is browned.