roasted garlic butternut squash

you will needs:
one butternut squash
5 cloves garlic
olive oil
1tbsp butter
salt
pepper

start oven at 475°F
peel/cut skin, stalk, and end off squash
remove seeds and pulp with spoon
cut a butternut squash into 1" cubes (or 1/2" or thereabouts - is most important that they're all approximately the same size)
put cubes into large bowl
the garlic can go in whole, be can cut it into slivers, or be chopped finely
(this choice is yours - as the garlic is more fine, the taste will be more evenly distributed in the dish and the garlic more cooked, crunchy and dark. i change how finely i cut the garlic depending on my mood. you can also add up to 5 more cloves, according to your taste and need to avoid those suffering from porphyria)
pour some (start with 2tbsp) olive oil over squash
add softened or melted butter (start with 1tbsp)
sprinkle salt and pepper (start with 1tsp each)
mix together with hands until cubes are coated with oil
add more oil as necessary if cubes aren't coated
on baking sheet, spread mix evenly

cooking time will depend on how hard the squash is
start at 20 minutes and test one of the bigger cubes with a fork.
squash is done if fork can pass through easily.
cook for an additional 7 minutes if cube is still resistant - repeat as necessary.

let cool for 5 min (or risk the roof of your mouth)
enjoy!

(2 large heads of broccoli can also be used for this recipe instead of squash. in addition to the florets, the entire stalk can be used, cut into 1/4" slivers. butter on the broccoli is not necessary.)