Roasted Butternut Squash

I really need to go grocery shopping. There was not much left in my refrigerator last night. A pound of cubed butternut squash was about it, so I decided that would do (along with some potatoes that were beginning to sprout). This can be a side dish or a main course. I was desperate, but man this was good.

  • 1 lb cubed butternut squash–I got it from Trader Joe’s in a bag next to the assortment of lettuce
  • 1 tbs melted butter (or margarine to keep it vegan)
  • 1 tbs brown sugar
  • salt and pepper

Preheat oven to 425 degrees

Place the butternut squash evenly on a cookie sheet. Sprinkle the brown sugar and drizzle the melted butter over everything. Mix it with your hands until coated evenly. Finish with salt and pepper.

Cook for 30-35 minutes or until browned on all sides. Be sure to flip the squash half way through cooking to ensure even caramelization.

Consume while hot for ultimate happiness.

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