Sweet and spicy butternut squash
Chef
Jason Anderson
Hospital
St. Mary's Hospital
Cook time
1 hour
Yield
2 pounds
Recipe type
Plant-based
ingredients
Ingredients
1 butternut squash
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne
1/2 cup oil
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne
1/2 cup oil
preparation
Instructions
1. Preheat the oven to 325°F.
2. Peel, deseed, and chop the butternut squash.
3. Toss the squash with brown sugar, salt, pepper, cayenne, and oil in a bowl.
4. Spread the mixture on a baking tray and roast for 45 minutes to an hour, or until tender.
5. Allow the squash to cool before serving.
2. Peel, deseed, and chop the butternut squash.
3. Toss the squash with brown sugar, salt, pepper, cayenne, and oil in a bowl.
4. Spread the mixture on a baking tray and roast for 45 minutes to an hour, or until tender.
5. Allow the squash to cool before serving.
Notes
This is a great addition to the harvest grain bowl.
