4 cups large diced butternut squash, about 20 ounces cut butternut squash
1-2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground cumin
Few grounds fresh black pepper
Directions
Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil and set aside.
In a large bowl, toss the broccoli and butternut squash with the olive oil, salt, garlic powder, cumin and some ground black pepper. Spread the broccoli and squash out on the baking sheet and bake for 35-40 minutes, or until tender and slightly charred. Toss once during cooking.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/11/14/roasted-butternut-squash-and-broccoli/