Serves 4 as an accompaniment to protein and salad. 1 medium butternut squash ¼ teaspoon salt ½ teaspoon ground cumin Olive oil Preheat the oven to 350ºF. Peel the squash, remove the seeds and chop into approximately one inch cubes. Arrange the squash on a greased baking tray. Sprinkle with salt and cumin and then drizzle well with olive oil. Bake for approximately 30 minutes, or until tender and lightly golden.