Butternut Squash

One of my thrills in the kitchen as the weather begins to change is roasting vegetables. Here's a simple guide to how to roast one of my favorites...butternut squash. Bring on Autumn!

1. Preheat oven to 400 degrees. Line a baking sheet with a piece of aluminum foil and spray liberally with nonstick cooking spray.

2. Using a sturdy knife, cut the stem portion from the squash and cut it lengthwise in half.

3. Scrape the seeds and pulp from the center of the squash and discard. Cut each portion in half again to make 4 wedges.

4. Place the wedges on the baking sheet with the cut side up. Coat each piece of squash with melted butter or drizzled olive oil.

5. Make sweetened roasted squash by sprinkling with brown sugar and cinnamon. Make savory roasted squash by sprinkling with salt and pepper and herbs of your choosing (rosemary is good!)

6. Cover pan with foil and roast for 45 to 50 minutes or until tender. Ladle syrup over the sweetened wedges prior to serving. Enjoy!