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Roasted Butternut Squash

kept byNonie

My son and I really love this delicious veggie. We reserve the seeds to roast, as well.

Yield: 4-6


1 large butternut squash, peeled, seeded, and 1-inch-diced
(reserve seeds to roast for salad)
3 T coconut or grapeseed oil
3 T honey (raw, unpasteurized) or xyltiol for diabetics
1 T minced fresh thyme leaves
2 teaspoons sea salt

Preheat the oven to 400 degrees
Combine the honey or xylitol, oil, herbs, and salt in a small saucepan and warm gently.  Stir to mix well.  When mixed, remove from burner and pour over squash in bowl. Stir to coat.  
Place the squash on a sheet pan, Roast for 20 minutes, turn once, roast for 10-20 minutes longer, until tender.  Turn broiler on if not brown yet and broil till tops are slightly browned and crispy.  Serve hot.




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