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Pumpkin Spiced Butternut

1 Butternut squash or 1 pound pre-cubed squash

1 TBSP oil (olive or vegetable)

1 tsp Spice by Rachel Sweet PUMPKIN SPICE MIX

Preheat the oven to 400 degrees F. Wash and peel the squash, if not using already cut squash. Butternut squash produces a sticky sap when it is cut. This is normal. It is simply a self-healing adaptation for the fruit when it is cut. Just wash it off when you are done peeling it. Scoop out the seeds using a spoon. You can also set aside the seeds for later as a snack! Cut the peeled squash into slightly larger than bite-sized pieces and add to a large bowl.

Add the oil and mix well. Then add the PUMPKIN SPICE MIX and mix until the squash is evenly coated with the spices. Dump the spiced squash out onto a baking dish or cookie sheet with a sheet of parchment paper on it for easy cleanup later. Spread out the pieces so that they are in one layer. Bake for 40 minutes.


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