Roasted Sweet and Salty Butternut Squash

I thank Linda for this mouthwatering delicacy.


peel* and chop one butternut squash into 1 ½ inch cubes.

melt half stick butter.

add ¼ cup brown sugar and

1 ½ t kosher salt.

toss in large bowl.

spread on baking sheet and

bake on 400 for 45 minutes.


* note on peeling:

cut the top and bottom off the squash,

then cut across the middle where the squash flairs out.

place flat side down on cutting board and use a sharp chef’s knife to slice the peel off from top to bottom.

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