I made fried tofu chicken last night. It was good, but I’m still tinkering with the recipe, so that’s not today’s post. On the side, we had this yummy butternut squash.
If you find butternut a hassle to prep, here is what I suggest.
Peel the outside with your favorite peeler. You don’t need to go all the way down the dark orange. Cut off the top and bottom either before peeling or after.
Slice the “neck” of the squash off. Now you have 2 pieces. The neck is pretty much ready for slicing and cubing.
For the bulb section, cut it in half and use a spoon to clean out the seeds. Now it’s also ready for slicing and cubing.
Preheat oven to 450*
Toss the squash in 1-2 tablespoons of olive oil per squash.
Add sea salt and pepper to taste. Then add 2 tablespoons brown sugar, and 1/2 teaspoon of cinnamon per squash. Toss and add about 1 teaspoon of fresh rosemary.
Arrange on your baking sheet. If you can give it more room it will roast faster. I had too much in the oven to use two baking sheets, so…