Cutting the squash into small cubes reduces cooking time while creating the rich flavor of oven roasted squash.

Ingredients
2 lbs. squash, preferably smooth skinned (Butternut, Delicata, etc.)
2 tablespoons butter or olive oil
1 tablespoon brown sugar (optional)
Salt & pepper

Method
Peel squash, de-seed, remove stringy pulp and cube into 1 1/2 inch square pieces. Over medium heat, melt butter or heat oil. When hot, add squash in a single layer and cook without stirring for about 5 minutes, to allow to brown. Stir to turn cubes and cook another 5 minutes. Sprinkle with sugar (if desired) and salt & pepper. Stir to mix well. Cook until squash is tender on the inside. Serve warm. Serves 3-4 as a side dish.
Tip: Roasted squash seeds make a nutritious and tasty snack!