Roasted Butternut Squash Recipe

Directions

• 1.

  Preheat oven to 400°F.

• 2.

  Set the squash on a cutting board. Use a heavy chef’s knife cut squash from top to bottom, slicing it in half vertically. This may be difficult depending on how strong or sharp your knife is, or how big and thick your squash is. Take your time. If you encounter resistance, you can microwave your squash for a few minutes and the slicing should become easier, caution might be hot to the touch.

• 3.

  Once you’ve sliced the squash in half, scoop out the seeds with a metal spoon.

• 4.

  Rinse both halves with hot water and pat dry with paper towel.

• 5.

  Place the squash halves on a large baking sheet flesh side up.

• 6.

  Place 1 teaspoon butter and 1 teaspoon TruviaBrown Sugar Blend into each squash
  

• 7.

  Season with salt and black pepper.

• 8.

  Roast 35 to 45 minutes, until flesh is fork-tender.

• 9.

  Let cool and then spoon out liquid and tender flesh into a bowl

• 10.

  Mix well and serve.

• 11.

  Refrigerate unused portion in sealed container.