Roasted butternut squash

Butternut squash is a very difficult veg to peel and cut. The way I combat this is to wash it with soap and water then put the entire thing on a baking dish in the oven.

I like 350 for about 30 minutes, depending on what I have already cooking. I use a carrot peeler to remove the rind.

Cutting it in half as much easier now, then I just scoop out the seeds, rub on a little EVOO, and season with either savory or sweet spices.

For serving purposes, I cut it in half and stuffed the hole with a cornbread stuffing. And the rest I just sliced thin since it was a large crowd for Thanksgiving.

This time I seasoned it with cinnamon, nutmeg, and a tiny bit of brown sugar. I returned it to the oven and finished the cooking for another 20 to 30 minutes.

Does the top with a bit more of nutmeg then serve!

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