This started out as one of the ingredients in the Harvest Salad, but I love the taste of the butternut squash so much, I’m now cooking it as a side dish in the fall and winter.  Try adding other dense squash for more color.

• 1 package cubed butternut squash (12-16 oz)
• 2 Tablespoons honey
• 2 Tablespoons olive oil
• 1 teaspoon Kosher salt
• Pam cooking spray

Heat the oven to 400° F.

Place the cubed squash with honey, olive oil and salt in a Ziploc bag. Seal and shake the bag to thoroughly combine the sauce and squash.  Line a baking sheet with foil, then spray the foil with Pam.  Spread the coated squash pieces over the foil and bake at 400° F for 25 minutes, stirring once after 15 minutes.

Serves 4-6.