There are many ways to make squash, but my personal favorite is savory instead of sweet. It is simple to make and uses ingredients that I always have on hand.

The addition of pinenuts add some crunch to a creamy dish. You can also substitute slivered almonds in a pinch.

Herb Roasted Squash

All you need:

2 squash, peeled and diced into 1-inch cubes (any variety)
1/2 cup olive oil
2 tbsp balsamic vinegar
3 cloves garlic, minced
3 tbsp dried parsley
2 tsp salt
1 tsp black pepper
3/4 tsp dried Rosemary
3/4 tsp dried thyme
Pine nuts (slivered almonds work too)

All you do:

1. Preheat oven to 475 degrees. Line an 11-by-15-inch rimmed baking sheet with aluminum foil.

2. Place squash cubes in a large bowl. Set aside.

3. Whisk together olive oil, vinegar, garlic, parsley, salt, black pepper, rosemary and thyme. Pour over squash and toss to coat. Spread in a single layer on prepared baking sheet.

4. Bake 35 to 45 minutes, stirring every 15 minutes, until squash is tender and golden brown. Garnish with pine nuts.