Roasted Butternut Squash with Aleppo Pepper

• 2 pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground Aleppo pepper
• Kosher salt

1. Preheat the oven to 425.
2. In a large bowl, toss the squash with olive oil and Aleppo pepper.
3. Season with salt.
4. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through.
5. Transfer to a bowl and serve.

butternut squash, extravirgin olive oil, ground aleppo pepper, kosher salt

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