Ingredients (savory):
- 1 butternut squash
- olive oil
- 2 cloves fresh garlic
- salt n pepper
- rosemary (fresh)
- parmesan cheese
Ingredients (sweet):
- 1 butternut squash
- olive oil
- brown sugar
- cinnamon or pumpkin spice mix
- salt
Instructions (savory):
- Preheat oven to 375 F and line baking sheets with tin foil (if you want easy cleanup).
- Cut the squash into 1 in cubes - for newbies remeber to remove peel and seeds part.
- I mixed the squash and all* of the ingredients (*minus the rosemary and parm) in a bowl before spreading out on the baking sheets. Remember to spread out evenly so they're not on top of eachother.
- As for baking, what I did was bake for 15 minutes, then took out of the oven and used a spatula to flip them and baked for 15~20ish more minutes (or until soft with fork).
- After you remove from the oven, top with some chopped rosemary and parm.
Instructions (sweet):
- Preheat oven to 375 F and line baking sheets with tin foil (if you want easy cleanup).
- Cut the squash into 1 in cubes - for newbies remeber to remove peel and seeds part.
- I mixed the squash and ingredients in a bowl before spreading out on the baking sheets. as for how much brown sugar to add: I took a heaping spoonful and added a little more than that - I liked this level of sweetness. My taste tester said that she would have preferred a little more glaze - so if you like the truly thanksgiving-esque flavor maybe two heaping spoonfuls. I also think if you wanted to sub brown sugar for maple surup, this would work as well.
- As for baking, what I did was bake for 15 minutes, then took out of the oven and used a spatula to flip them and baked for 15~20ish more minutes (or until soft with fork).
- I think this would also be good if you added some chopped nuts to the mix too. Pecans or walnuts? roasted nuts taste sooo good sweet.
Note: I cut one pretty good sized squash in half and did one half sweet and one half savory - this was enough squash to feed probably 3 - 6 people (depending on serving size).
