Butternut squash in the oven

Ingredients:

• 1 large butternut squash (about 1.3 kg)
• 1/4 cup olive oil

Preparation:

1. Preheat oven to 220°C.
2. Trim the pumpkin at both ends and peel the skin with a vegetable peeler. Using a large, sharp knife, cut it in half lengthwise. Scoop out the seeds with a spoon. Slice the pumpkin halves crosswise into 2-cm-thick half-moons, then cut into 2-cm-thick cubes. You should have about 7 cups of pumpkin cubes.
3. Place the squash in a large bowl and add olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly. Arrange in a single layer on a rimmed baking sheet. Bake for 35–40 minutes, until lightly browned and tender, stirring once with a metal spatula.