Oven-Roasted Butternut Squash

On the weekend I bought a butternut squash to make a crockpot soup to take for lunch all week. It is a Squash and White Bean Soup from my Weight Watchers “One Pot” cookbook. It turned out pretty yummy, but it only used about 1/4 of the butternut squash so I had lots left over.

As a side dish to my supper tonight I decided to roast that baby up. And the result was highly addictive. Like we’re talking,”Umm, I’m pretty sure I just polished off a half a squash single-handedly” kind of addictive.

Super easy too! Try it out….

Oven-Roasted Butternut Squash
How to:
1. Peel, seed, and cube as much squash as you want
2. Lightly drizzle with olive oil (enough to lightly coat)
3. Season with salt and pepper
4. Spice it up with some pumpkin pie spice and garlic powder
5. Roast on a non-stick baking sheet at 400 degrees, tossing occasionally to encourage caramelization on all sides and to prevent over-browning (20 mins or so depending on size of cubes and /or desired texture).
6. Eat!

What’s your favorite way to use pumpkin pie spice that isn’t pumpkin pie?


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