Baked Garlicky Butternut Squash:

l large (3-l/2 lbs) butternut squash
peeled & cut into l-inch dice
l/3 cup  (extra virgin) olive oil   (I have no idea what fruity olive oil is, I’ve never heard of that)
2 garlic cloves, minced
2 tbsp. minced fresh parsley
salt & pepper to taste
l/3 cup grated parmesan cheese

  Preheat oven 400.  In a large bowl, toss together, the squash, olive oil, garlic, parsley, salt & pepper spoon the vegetables into a l2x7x2 Pyrex dish or other shallow 2-l/2 qt. baking dish.  Sprinkle on Parmesan cheese.  Bake for l hr. or until tender, but, not mushy.