Roasted Butternut Squash

Before I spent time in Australia, I believed squash to be an inferior, tasteless, mushy, pale orange loser of a vegetable. And then I met Butternut Pumpkin. It's like vegetable-candy. You should try it.

Butternut squash, cut in half
Cracked pepper
Salt
Sage
Oregano
Onion powder
Garlic

1. Line a pan with parchment paper.
2. Sprinkle the cut sides of the squash with spices. Be creative. If it smells good, do it!
3. Place the pieces cut side down on the pan.
4. Bake at 350 F (180°C) to 425 F (220°C), depending on if you have anything in the oven at the same time. Baking time will depend on how big the squash is, approximately 1 1/2 to 2 hours. The skins will be brown and a toothpick will insert easily.
5. Scoop the baked squash out of the skins and enjoy :)