Heat oven to 400. Peel a large butternut squash. Slice in half and scoop out seeds. Cut squash into 2 inch cubes. Toss cubes with 3 T. olive oil. Spread in a single layer on a cookie sheet. Sprinkle with kosher salt. Bake at 400 for 20 minutes or until squash is soft.
Brown and Wild Rice
Combine all ingredients in a sauce pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff with fork. Serve with Bragg Liquid Aminos, if desired.