Roasted Butternut Squash
1 medium-sized butternut squash, peeled and cut into 1/4" to 1/2" cubes
ground piquillo pepper (or other crushed red pepper flakes)
-toss the squash with 1 teaspoon olive oil and spread out on a large sheet pan. Or, spray the pan with olive oil, then spread out the squash, then spray again.
-sprinkle with salt, pepper and a few pinches of the hot pepper (or not, if you don’t like spice).
-cook at 425 degrees for 15-20 minutes.