Roasted Butternut Squash

Recipe adapted from Cook This, Not That

Personal Note: For years I ogled at beautiful pumpkins and squashes that would appear in the grocery stores during the fall. I longed to use one, but was overwhelmed at the idea. If you’ve conquered these delicious gourds before, why didn’t you tell me how easy it was; and if you’ve yet to try one let me be the first to say, “Jump in the water’s fine! Don’t wait any longer! THEY’RE SOOOO GOOD”

Plan of Attack:

1. Peel and dice squash

2. Roast

Ingredients for 4:

1 medium butternut squash

1 Tbsp olive oil

1 Tbsp maple syrup (high quality MAPLE syrup, not “high fructose corn syrup” syrup)

Salt and pepper to taste

Instructions:

1. Preheat oven to 425 degrees
2. Peel the butternut squash with a peeler. Cut in half lengthwise, remove ends and the pulp and seeds in the middle. (You might want to consider keeping the seeds to roast with the squash)
3. Cut into small chunks.
4. Place on baking sheet with olive oil, maple syrup, salt and pepper. Toss to coat
5. Roast for 30 minutes, adding the seeds in the last 10 minutes if you so desire.
6. Enjoy!

Nutritional Info, per serving:

130 calories

3.5 g total fat (.5 g saturated)

290 mg sodium