Butternut squash used to intimidate me. This squash is so big and seemed as though it would be really difficult to "shell". Turns out, it's easy! And roasted butternut squash is extremely tasty & very healthy.
ROASTED BUTTERNUT SQUASH
1 Butternut Squash
CGD - spicy or original (whichever you prefer)
Preheat oven to 425 degrees and put oven rack on top shelf. To prepare the squash: cut off both ends of squash, about 2 inches on each side. Stand squash length-wise & with a sharp knife, cut the outer shell/skin off all the way around the squash - about 1/8 inch deep. Lay squash down and cut into approximately 1 inch pieces. Cut around the seeded area & discard that piece.
Put squash pieces into a large bowl. Vigorously shake CGD & pour over squash to lightly coat. Mix squash to evenly distribute CGD.
Dump coated squash onto a non-stick cookie sheet, spreading out so squash is in one layer. Roast in oven for 40 minutes until lightly brown & pieces can be pierced easily with a fork. Toss squash and roast longer if necessary. Remove from oven & cool. Roasted squash is great on salads, as a side or (as I eat it) simply room temp in a bowl as a snack. Super clean snack! CGD adds tons of flavor but does not add salt or sugar. CGD is carried in MN stores, but will be available online shortly! Contact me direct in the interim.