Roasted Butternut Squash

Butternut squash are softer than acorn or other types of squash,
which makes them easier to cut and prepare.

1 butternut squash, about 1 1/2 to 2 pounds
olive oil cooking spray
1/8 teaspoon allspice
1/8 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°. Cut the squash into four wedges. Remove the seeds. Mist
each wedge with cooking spray and dust with allspice, salt and pepper. Bake
for 40 minutes until soft.