Roasted Squash

ROASTED SQUASH

1 lb. butternut squash, peeled and cut into 1-inch cubes

2 - 3 tablespoons olive oil

salt + pepper to taste

8 oz. pitted dates cut into halves

1/4 cup walnuts

Spread squash cubes in a single layer on a baking pan.

Drizzle with olive oil and toss lightly to coat all.

Season to taste with salt and pepper.

Bake at 425* for 25 minutes.

Stir all and scrape up any cubes that have stuck to pan.

Mix in dates and walnuts.

Return to oven for about 10 - 15 more minutes until squash is tender.

Serve with a drizzle of balsamic glaze if desired. 

About 4 servings

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