Ancho-Spiced Roasted Butternut Squash
4 cups butternut squash cubes
2 Tbsp. olive oil
1 1/4 tsp. ground ancho chile
1/2 tsp. garlic powder
1/2 tsp. salt
Combine the squash, olive oil, ancho chile, garlic, and salt on a large roasting pan. Roast for 30 to 40 minutes, stirring once or twice, until the squash is browned and tender.
Notes: We haven't tried this yet.