Butternut Squash

This is one of my favorite vegetables.  I even got Husband loving it last fall and winter.  You may also use pumpkin for this recipe.  If you so choose, you may have to throw the pumpkin on the ground to break it open.  That is my favorite method, anyway.


Ingredients:

Nice sized Whole Butternut Squash (or if you can find them cubed at the gro sto, those work too)
Coconut Oil
Sea Salt
Cracked Black Pepper
Cayenne Pepper
Marjoram
Cinnamon
Cardamom
Cumin
Ginger
Tin Foil
9x13 Baking Pan



Method:

Pre-heat the oven to 400 degrees,

Line the backing pan with foil.

Cut the squash in half lengthwise and scoop out the seeds and place inside pan, fleshy part up. 

Smear a good amount of coconut oil on the fleshy top and season liberally.  If you want to add some spices or take some out, please go ahead.  The squash picks up flavor rather well, so if you have another combination, try it out.  I like to have an exotic taste to mine, so I mix a lot of unexpected flavors together.

***If you happen to find the pre-cut cubes, I recommend placing them, along with the oil and spices, in a large mixing bowl making sure each piece is coated well and them placing them in the pan. 

Once the oven is ready, pop in it for 60 minutes.

When it is done, allow to cool for several minutes until the skin is palatable to your hands and you are able to handle it.

Scoop out the flesh and place it in a container (it will resemble mashed potatoes)

OR

You can cut into cubes...

EITHER WAY.....

You will have to remove the skin.  If you allow it to cool a bit, it firms up and is easier to remove than if you do it when it is too hot.  Personal experience.

This is great for Post WOD, as a side, or as a base for a meal.  It keeps well in the fridge and is great for making large batches ahead of time.

ENJOY!