This delicious side dish is always a hit. Pair with a protein and you’re good to go!
1 large Butternut Squash; peeled, deserved, and cut into chunks
1 red onion, coarsely chopped
Himalayan salt to taste
Dried oregano to taste
Spread veggies on a baking pan and drizzle on a generous portion of olive oil. Add salt and oregano. Mix with a spoon and roast on 180 Celcius for about 45 minutes or until squash is soft.