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. 

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