Roasted Butternut Squash
1 medium butternut squash (about 2 pounds)
2 T olive oil
1 T chopped fresh rosemary or sage
1 T brown sugar
salt
pepper
Peel, remove seeds, and cut the squash into 1 inch cubes.
Place squash and remaining ingredients in plastic bag, toss to coat evenly.
Spread squash on a jellyroll pan in a single layer.
Bake at 375 about 30 minutes until tender, stirring halfway through.