• 1 large Butternut Squash, peeled and seeded
  • 2 tbsp olive oil
  • 3 tbsp salted butter
  • 1/3 tsp grated nutmeg
  • Sprinkle of cinnamon


  • STEP 1
    Preheat oven to 375
  • STEP 2
    Cut peeled squash into 1-inch cubes and put squash on oiled baking sheet, drizzle squash with olive oil
  • STEP 3
    Bake for 45 minutes, or until very tender and beginning to brown, stir occasionally
  • STEP 4
    Put squash in a serving dish or bowl
  • STEP 5
    Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes
  • STEP 6
    Pour over squash, toss to coat, and sprinkle with nutmeg and cinnamon. Serve hot.

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