Dear regular readers,
I am sorry. I know you must trust me in some capacity to talk to you about delicious recipes I find within a reasonable timeframe.
Well, I’ve been withholding. I’ve been withholding for quite some time.
Like since Thanksgiving withholding.
I’ve made this countless times and not once even thought, “Oh, my readers will love this.” for the simple reason that I eat it so fast. Not even an exaggeration.
This time, I finally caught myself before the eating. And this is my gift to you.
Love,
Christine “I Really Am Sorry”
Roasted Butternut Squash
(serves four | about fifteen minutes active time and an hour total)
2.5-3 pounds of butternut squash
2T of butter (or a couple glugs of olive oil if you want to go vegan)
2T of honey
1 tsp of pumpkin pie seasoning
a couple pinches of salt and pepper
Preheat oven to 375 degrees.
Cut the squash in even sized chunks, about two inches. Cut up butter, drizzle honey, pumpkin pie seasoning, salt, and pepper, and toss with squash then place in a baking pan.
Bake until the squash is easily pierced with a fork (about an hour). Once soft, remove from oven and puree in small batches to prevent overflow in the food processor. Serve while warm.
