Roasted Butternut Squash

Butternut Squash (Roasted)
Adapted from: Sugar in the Raw

Butternut Squash
2 Tablespoons olive oil
1 Tablespoon fresh rosemary
1 tablespoon brown sugar

Cut the butternut squash into 1 inch cubes.

Coat the squash with the olive oil.  Mix together the sugar, rosemary,
salt and pepper and toss with the squash.

Place in a shallow roasting pan and roast in a 375°F oven until the
squash is tender.

Watch carefully so that the squash doesn't burn.