Spread the vegetables on a baking sheet in a single layer. (Line the pan with parchment paper first for easier cleanup.)
Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
2 cups of peeled and cubed squash is approximately the yield of a small sized 1.5 pound fruit.
To make it easier to peel and cut, you can microwave the whole squash for 2 minutes.
When cool enough to handle, slice the squash horizontally in 1-inch circles. Remove any seeds with a spoon.
Peel the skin by running your knife around the outside of each circle. Then slice into approximately 1-inch cubes.
If you double the recipe, use two sheet pans. If the vegetables are too crowded together, they will steam in the oven instead of roast.
Even though this recipe is mostly hands-off, it's a good idea to check the vegetables occasionally as they roast.
Other hearty vegetables with similar roasting times can be added to this dish such as carrots, parsnips, cauliflower, beets, and gold potatoes.
You can also build upon this recipe by adding ingredients like dried or fresh thyme, chopped pecans or walnuts, or dried cranberries.
Storing:Leftover cooked vegetables can be covered and refrigerated for up to 5 days. Enjoy them cold or reheated. They make a great addition to grain bowls and green salads.Freezing is not recommended. However, the raw squash can be frozen in a single layer on a tray then transferred to a freezer bag or container. When ready to use, there's no need to defrost them first. To freeze the sprouts, blanch them first before freezing in a single layer on a tray.