Roasted Butternut Squash

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Chef's knife
Peeler

INGREDIENTS
Butternut squash
Coconut oil (92F)
Pickling salt
Maple syrup

PREPARATION AND COOKING TIME

Prep time: 20 minutes

Cooking time: 45 minutes

METHOD 

1. Preheat the oven to 400F/200C.

2. Peel butternut squash with a peeler. Carefully push the peeler away from you. It is a tough exercise but worth it!  Chop squash into edible cubes. You can often find squash peeled and chopped in your supermarket which saves time. 

3. Spread cubes on a cookie sheet greased with coconut oil.

4. Dribble coconut oil and sprinkle salt on cubes.

5. Bake for 45 minutes.

6. When cooked, place on a serving dish and drizzle with maple syrup.

SOME TIPS AND COMMENTS

Have this as an occasional treat. We do not recommend eating it too often or in large quantities due to the starch and beta carotene, which can both affect the metabolism negatively.

YIELD

One medium sized squash could serve 4.

SERVING SUGGESTION
Enjoy with a protein of any kind.

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STORAGE SUGGESTION

Enjoy immediately!