Roasted Acorn and Butternut Squash

Since it is still pretending to be winter, or winter-ish, I decided to turn the oven on...this dish is ridiculously easy and unbelievably tasty.

Roasted Acorn and Butternut Squash

One (2-lb.) acorn squash
One (2-lb.) butternut squash
4 T. olive oil
sea salt (or regular salt)

1. Preheat oven to 400˚.
2. Remove stem and tip end of squash; halve lengthwise. Remove seeds.
3. Cut into 1/2-inch thick chunks; transfer to a baking sheet. Drizzle with olive oil, tossing to coat; season with salt (and pepper, if desired).
4. Spread squash in a single layer; roast, turning once halfway, until tender and golden brown around edges, 35 to 40 minutes.