Oven Roasted Butternut Squash

I am blessed! Thank you for all the kind words yesterday! I am thankful I posted, We are not Perfect. I am looking forward to opening up with you!!! I will continue to post stories, struggles and successes! 


I am always looking for easier ways to cook Butternut Squash. I usually cut it in half and scoop out the seeds and pop it in the oven. The only problem I have found with this way is that it is real hard to scoop out all the "meat" without leaving some behind or without pulling some of the outer skin with it. 


Well - here is what I came up with. 


Peel the squash first. Cut it in half. Cut it into pieces. Season and Cook 


EASY ENOUGH???

The sweetness of the squash really came out. 


Micah, the baby, ate half of this.. He loved it!

The Ingredients:

1 Butternut Squash

2 TBSP Coconut Oil

The Directions:

Preheat oven to 400. Remove the skin from the squash with a potato peeler.  Cut the squash in half lengthwise and remove the seeds.  Slice the squash into very thin slices.  Toss with the coconut oil and spread evenly on a baking sheet.  Roast for 25 minutes.