Butternut Squash, roasted, rosemary/sage

Beyond easy.

1 butternut squash
rosemary, chopped
sage, chopped
salt/pepper/EVOO

Preheat oven to 425.

Peel a butternut squash using a vegetable peeler.  This can get tricky because the squash is slippery, but it can be done. 

I like to conquer cutting mine into pieces by first cutting it in half right where the "bulb" meets the "long" part of it.  Then I cut the long part in half long-ways, and then put it cut side down on the cutting board, cutting slices across and then "triangles" out of those slices.  Just make sure they're around the same size.  All of this really doesn't matter as long as they're all about the same size.

As for the "bulb" part, just cut in half across and then dig out the seeds using hands and then a spoon to really get the fibers out.  Once it's "cleaned", turn it cut side down on the cutting board, cut some slices and then cut those slices into "triangles" more or less.

Throw squash onto a baking sheet as you cut and then toss with enough EVOO to cover, the rosemary and sage and salt/pepper to your liking (really -- whatever amount makes you happy!) ... I will say that the rosemary can get difficult to eat if it's overcooked, so if you want to "err", err on the side of more sage.

I assure you, that is NO error.

Bake for about 40 minutes until it's soft enough to be pierced with a fork (open the oven and poke at a piece or 5 with your fork to determine doneness).

Prep-ahead: You can totally dice and toss the squash in the seasonings ahead of time then just throw it into the oven around dinnertime.  Nobody will suffer for it.

The best part about this is it makes a BUNCH and it's great as leftovers.  Easy and great leftovers? Double score.