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These are so good—even my husband likes them—and he hates butternut squash!
Hot, Roasted Butternut
Servings: 4–6
Preparation Time: 10 minutes + baking
Ingredients:
- 2 large butternut squash (or 3–4 small)
- 1/4 cup coconut oil
- 1 tablespoon honey
- 2 teaspoons Himalayan Salt
- 1/4–1/2 teaspoon cayenne, to taste
- 1 teaspoon sage
- 2 cloves garlic, peeled and crushed
Directions:
Preheat oven to 500 degrees F.
Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.
Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste, the larger amount for some heat!
Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.
Recipe and photo submitted by Kim, Whigham, GA.
