2 pounds butternut squash, peeled, seeds removed, and cut into 1-inch dice
1 Tbsp. olive oil, divided
1 Tbsp. Salt
1 small onion, chopped
3 cloves garlic, minced
Preheat oven to 350 F. Coat baking sheet with cooking spray. Place squash, 1 Tbsp. oil and salt in large bowl and toss. Heat remaining oil in skillet over medium heat. Add onion, and sauté 5 to 7 minutes. Add garlic, and cook 1 minute more. Add squash, and cook 5 minutes, or until just soft. Spread squash mixture on prepared baking sheet. Season with salt, and bake 5 minutes, stirring occasionally. Remove from pan immediately to prevent sticking and serve. For a quick side dish, double the recipe, freeze half, and then heat it up when you’re in a rush to get dinner on the table.