Don't let this winter squash intimidate you! Cut it (carefully), scoop out the seeds, cut into cubes and make this delicious recipe! The taste is similiar to sweet potatoes. (Actually, you could substitute them in this recipe!)
Maple Roasted Butternut Squash1 large butternut squash, cubed (7 to 8 cups)
1/4 cup maple syrup
3 tablespoons extra light olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees. Toss the squash with the maple syrup and oil. Arrange the prepared squash in a single layer on a foil-lined baking sheet and roast it, stirring once, for 35 to 40 minutes, until it turns golden brown. Serve the maple roasted butternut squash hot or at room temperature.