You know how carrots are like kind of tough to cut? Well imagine if it were just as dense, had a skin that was twice as tough, and was the size of a butternut squash. That’s how much a pain in the ass butternut squashes are to cut when raw. Goodness grief!

Roasted butternut squash

• 2-lb butternut squash, peeled and diced
• 4 medium shallots, peeled and quartered; 1 tsp fresh rosemary, chopped, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp sugar, in 2 tbsp olive oil.
• 450 F, 20 minutes, stir, 15 minutes.