Roasted Butternut Squash

    

The other day it was a beautiful sunny cool and crisp Saturday so my husband and I ventured to the Farmer's Market. It was the second last week before it closes for the winter........I will sadly miss it. Now I'll have to get veggies  and fruit from the large supermarket chains....and their 'stuff' tastse like plastic and has no taste. But what can we do, winter is settling in.

      They had the most beautiful 'Butternut Squash" at this lil' farmer's table........you get 2 large ones for 2 bucks........so I got some. Now I can do a roasted butternut squash and a soup for later.

This recipe for Roasted Butternut Squash is one of the easiest to do...have never met anyone who din't like it.
I often hear people say these are very hard to cut........well firstly you need a good sharp knife and keep the blade not pointing at you....and a good peeler. Usually my husband does the cutting and peeling but he was out so I did it myself....and let me tell you it was a workout, but I kept that blade not pointing at me.

Maple Roasted Butternut Squash 

1 butternut squash (about 2 - 21/2 lbs)
1/4 cup pure maple syrup
4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter (or more)
olive oil to grease baking sheet

Preheat oven to 400 degrees.

With Olive oil lightly brush a baking sheet.

Peel and seed the squash and cut it up into 3/4 - 1" cubes.
Put the cubed butternut squash on the baking sheet and drizzle on the pure maple syrup.

  Sprinkle on the brown sugar, cinnamon and nutmeg.

Toss it all together and lay out the butternut squash cubes so they're in one layer and dot with butter.

Bake for about 30 mins. or til' the butternut squash becomes tender and golden brown, tossing once during baking...........being careful not too mush them up.
 

ENJOY!!!!!

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