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Roasted Butternut Squash with Fennel Seed

1 butternut squash, peeled and cut into 1" cubes.
1 1/2 Tablespoons Olive Oil
1 1/2 Tablespoons of fennel seeds
1/4 teaspoon sea salt

Preheat the oven to 375 Degrees

Toss all ingredients until the cubes are covered with oil, salt, and fennel. Spread evenly onto one or two rimmed baking sheets (making sure not to overcrowd the cubes.)

Bake for 35 minutes, tossing occassionally until squash is tender and starting to caramelize.

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