Oven roasted butternut squash

Serves 4 as an accompaniment to protein and salad.

1 medium butternut squash
¼ teaspoon salt
½ teaspoon ground cumin
Olive oil

Preheat the oven to 350ºF.

Peel the squash, remove the seeds and chop into approximately one inch cubes.

Arrange the squash on a greased baking tray. Sprinkle with salt and cumin and then drizzle well with olive oil.

Bake for approximately 30 minutes, or until tender and lightly golden.