Clean and scrub.
Microwave for 1-2 minutes to soften the skin and make the squash easier to cut.
Cut in half, scoop out the seeds.
Cut into 1-inch chunks.
Toss with kosher salt, neutral oil, pepper.
Roast at 425F for 15-20 minutes.
Clean and scrub.
Microwave for 1-2 minutes to soften the skin and make the squash easier to cut.
Cut in half, scoop out the seeds.
Cut into 1-inch chunks.
Toss with kosher salt, neutral oil, pepper.
Roast at 425F for 15-20 minutes.
