Parmesan-Roasted Butternut Squash

• One 3-pound butternut squash, peeled, seeded and cut into 1/2-inch dice
• 2 tablespoons extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• Sea salt
• Freshly ground pepper

1. Preheat the oven to 425.
2. In a large bowl, toss the squash with the olive oil and cheese, and season with salt and pepper.
3. Spread the squash on a baking sheet in a single layer and roast in the oven for 20 minutes.
4. Toss and continue cooking for about 15 more minutes, until tender and lightly browned.
5. Transfer to a bowl and serve.

butternut squash, extravirgin olive oil, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/parmesan-roasted-butternut-squash (may not work)