Roasted Butternut Squash

Roasted butternut squashPrep time: 20 min Bake time: 30 min

• 1 Butternut Squash, medium size

•  vegetable oil or oil spray

•  salt and pepper

1) First, we need to cook the squash to soften it. It is also easier to peel it once it’s cooked so we will cook it unpeeled, and peel it after it’s cooked and soft. Preheat oven to 400 Fahrenheit.

2) Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.

3) Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

4) Bake for about 30 minutes, remove it from the oven and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling.

5) Once squash is cooled, peel it with a sharp knife. The skin will come off really easily.The rest is up to you, you could puree it, chop it up and use it in a pasta dish, slice it thin and put it on a sandwich or quesadilla.  The possibilities are endless.

To make a puree:

Dice peel squash into small chunks and, working in small batches, pulse in food processor or blender.

recipe courtesy of : http://juliasalbum.com/  -She has AMAZING food photography skills, Sometimes I go there just to drool!!