Fall weather, how I love thee (and thy vegetables)

So as anyone from Alabama knows, it is RARE that we get fall. We usually go from 95 degrees to 50, and that 50 doesn't usually happen until just before Thanksgiving. This year is different however, and we have been so lucky to have this nice fall weather the last two weeks. It has made me crave EVERYTHING fall. What screams fall more than butternut squash? This has been on my wish list since the thermometer fell below 85. So, so simple, but oh, so fabulous. We had it with a balsamic pork tenderloin and I'm about to heat my leftovers (can't wait)!!!!

Roasted Butternut Squash

• olive oil to coat
  
• 2 garlic cloves, minced
• salt
• fresh, ground pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes (I'd suggest buying the already peeled and cubed or you can microwave your squash for about 8 minutes to make it easier to peel and chop)
  
• 1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 425
   
2. Toss squash in olive oil, salt & pepper and garlic
3. Line a baking sheet with aluminum foil, and spread squash evenly on it.
4. Cook for 20 minutes, and then gently stir squash and return to oven.
5. Check squash again after 20 minutes more (repeat at 5 or 10 minute intervals until done - if needed)
6. Remove squash from oven and sprinkle with parmesan
7. Let rest for a couple of minutes and serve!