Taste of Fall: Roasted Butternut Squash

First time for everything right? Well, immediately after these came out of the oven, I phoned my parentals and told them everybody needs to be forced to eat roasted butternut squash. It was so healthy and good for me – got a work out in preparing it – and yummy!

1 butternut squash
olive oil
s/p
rosemary

Peel with vegie peeler. Cut in half, scoop out. Cut into chunks. Heat oven to 425 and put squash in shallow pan. Drizzle with olive oil and season well. Cook for 13 minutes and stir them. Cook for another 15 minutes – perfect!
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About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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