We drove up to North Carolina in late November to get one last bag of apples before the orchards closed for the season. Our favorite orchard had already closed but we found a few others which were still open. We also got a few other things including a really large butternut squash. Rob helped me peel and cut it up right before Christmas and we got twelve cups of peeled, cubed squash from this one large specimen. I found several recipes for roasting squash and sort of combined a few of them to come up with the following version. It was so good that I made it three times in one week! Even little Maddie liked it. 
Really Good Butternut Squash
4 cups peeled, cubed butternut squash
2 Tbsps. olive oil
2 Tbsps. minced fresh parsley
2 garlic cloves, minced
1 tsp. salt
dash pepper
Parmesan Cheese
In a large bowl combine squash, oil, parsley, garlic, salt, and pepper. Spread in large, heavy roasting pan. Bake at 400 degrees for 50-55 minutes or until tender. (I used a large, dark sheet cake pan so I lowered the temperature by 25 degrees.) Top with grated Parmesan Cheese. Enjoy immensely.
Becka
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on Jan 12th, 2013 at 4:55 pm
Sounds like one I should try. How much oil? Did you use olive oil?
on Jan 12th, 2013 at 5:24 pm
Thanks for catching that omission, Mary. I did use 2 Tbsps. olive oil. I have edited the post to reflect that.
on Jan 12th, 2013 at 7:35 pm
Definitely sounds like a recipe we’d like. I copied it. Thanks, Becka!
on Jan 12th, 2013 at 8:13 pm
I will need to try that when we all get healthy around here. I am recuperating from flu/pneumonia, and today we discovered that my husband has pneumonia also!!!
on Jan 13th, 2013 at 4:48 pm
I agree with Deb. I’ll definitely try your version. We love butternut squash! But I usually just half it and bake it with a little butter in the center where I’ve scooped out the seeds. Yours sounds much yummier!