This weeks ingredient was Squash...any kind.

I had some Butternut Squash left from 

my garden last year and I needed to use it

so I made oven roasted squash.

All I do is give it a rough dice

toss it with olive oil. Salt and pepper to taste,

and roast in a hot oven until it looks done to me.

Tender and browned. 

Yummy!!

Stop over at Judy's and see what the others are cooking up.