Roasted Butternut Squash

•1 large butternut squash
•3 Tablespoons butter
•Cinnamon, to taste
1.Preheat oven to 425°F.
2.Remove the skin of the squash with a vegetable peeler, and cut into large chunks, discarding the seeds.
3.Place the chunks onto a large piece of foil and place the butter on top.
4.Bring up the edges of the foil around the squash and seal tightly.
5.Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned.
6.Sprinkle cinnamon on top to taste.

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