Roasted Butternut Squash
- 1 butternut squash
- 2 Tablespoons Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
- 2 cloves garlic, minced
- Salt and ground black pepper to taste
Preheat oven to 400 degrees.
Peel and seed the butternut squash then cut into 1” cubes. Mince the garlic cloves.
Toss the butternut squash with Herbes de Provence Infused Olive Oil and garlic in a large bowl.
Season with salt and black pepper.
Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.