b'Roasted Butternut Squash with ParmesanNICK STELLINOServes 4 to 6 1 pound peeled and cubed butternut squash, cut into dice about 1 inch thick1 tablespoon Pompeian Extra Light Olive OilSalt and pepper to taste2 tablespoons grated Parmesan cheesePreheat the oven to 400 degrees. Place the squash in an oven-safe pan, mix it well with the extra light olive oil, and season with the salt and pepper. Roast for 35 minutes.Take out the cooked squash, place it in a serving bowl, and add the Parmesan cheese. Stir well and serve.'