Roasted Butternut Squash Slices with Rosemary

Total time: 35 minutes
    Simple perfection.  Slices of butternut squash, dipped in olive oil, sprinkled with rosemary and a bit of salt and roasted until they start to get crispy and caramelized.

 Ingredients:

• 1/3 butternut squash, 12oz (360gr)   I used the 'neck' to get nice half circles'
• 1 tbs olive oil
• 1 tsp dried rosemary
• sprinkling of salt

 Instructions:

• Cut squash into slices about 1/2" (1.25cm) thick.
• Mix oil, salt and rosemary in a bowl.
• Add squash and toss well to coat.
• Spread squash on baking sheet and bake for 15 minutes, 400F (200C). 
• Turn once, bake for 10 minutes longer.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.