Parmesan roasted butternut squash

Ingredients:

3.5 pounds of butternut squash
1/2 cup of Parmesan cheese
2 tablespoons of olive oil
(to taste) salt and pepper

Method:

Preheat oven to 375 degrees.
Peel and seed squash and cut into bite-sized cubes.
Place squash in a large bowl with a healthy pinch of salt and pepper and the Parmesan cheese. Stir well to coat and combine.
Place squash on greased cookie sheet, stirring after 15 minutes. Let cool for five minutes.
Recipe serves six.

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