Roasted Butternut Squash

Ingredients:

• 3 lb. 3.5 oz. butternut squash
• 1 Tablespoon extra virgin olive oil
• Scant 1/4 teaspoon garlic powder
• Scant 1/4 teaspoon onion powder
• Scant 3/8 teaspoon ground nutmeg
• Fine sea salt, to taste

Instructions:

1. Mix the garlic powder, onion powder, and nutmeg in a small dish and set aside.
2. Cut the ends off of the butternut squash and slice in half.
3. Scoop out the seeds and pith. You may need a knife or sharp object to scrape it all out.
4. Preheat oven to 400°F.
5. Peel the squash.
6. Slice the squash to approximately 1/2-inch and cube them to about 3/4 - 1-inch.
7. Add the cubes to a bowl, add the oil, and toss well.
8. Transfer the squash to a baking sheet in a single layer.
9. Sprinkle them with the spice mixture; and bake for 20 - 30 minutes, turning twice during the baking process. Once baked, transfer to a serving bowl, salt to taste and toss.

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.