Roasted Butternut Squash and seasonal vegetables

Prep Notes

Preheat the oven to 400 degrees.

1.Wash the squash.     Peel the skin.   A good potato peeler (one that is sharp) works well.   This takes a few minutes.

2.Cut the squash in sections about 3/4 to an inch.

3. Scoop out the seeds and either save for another use or discard.

4. Cut the squash in small sections about 3/4 to an inch square.   Doesn't have to be perfect.

5. Put squash in a mixing bowl.    Sprinkle with herbs de provence.   Drizzle with olive oil.   Mix well.

6. Put squash evenly spread out on a baking sheet and bake for  about 35-45 minutes.

7. You can add Peppers, onions, squash or any other vegetables to the squash for a yummy dish.  The roasting process brings out the sweetness in all the vegetables.