Butternut Squash & Leeks - cooking recipe

Ingredients

1 (2 1/2 lb) butternut squash, peeled, seeded & cubed
4 large leeks, white and light green parts
4 leaves fresh rosemary (substitute sage or any of your favorite holiday herb)
coarse salt
coarse black pepper
1/4 cup olive oil
roasted pecan pieces, for a twist

Preparation

Preheat oven to 400.
Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
This is some really good stuff!
Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.