Roasted Butternut Squash

This is such an easy fall side!

Roasted Butternut Squash

-1 butternut squash, cut in half, seeds scooped out

-for savory, brush with olive oil and sprinkle with salt and pepper

-for sweet, brush with melted butter, sprinkle with brown sugar and cinnamon

Place the two halves cut-side up on a foil-lined baking sheet (so you don't have a sticky mess like I did!). Roast at 400 for 30 minutes to 1 hour depending on the size of the squash. The butter/oil will fill tend to fill the "bowl" of the squash, so baste every 15 minutes or so.

Once cooked, you can cube, mash, or eat right out of the skin... you can actually eat the skin, too, if you want!