1 butternut squash peeled seeded and cut in 1 ½ inch cubes
2 cloves garlic finely chopped
1/4 cup ginger
1 sprig fresh rosemary
1/4 cup organic olive oil
Salt & black pepper to taste
Preheat oven to 400 degrees F
Toss butternut squash with olive oil, garlic and ginger in a large bowl. Season with salt and black pepper.
Arrange coated squash on a baking sheet and roast until the squash is tender for approximately 25 minutes.
Transfer in a serving bowl and garnish with freshly chopped rosemary and grated parmesan cheese and serve warm.