Roasted Butternut Squash
Serves: 2 1⁄2 to 3 cups
 
Ingredients
  • 1 large butternut squash (about 2 3⁄4 pounds)
Instructions
  1. Preheat oven to 375°. Line a baking sheet with foil; spray with cooking spray.
  2. Cut squash in half lengthwise, and discard seeds. Place, cut side down, on prepared pan.
  3. Bake until fork-tender, about 1 hour. Let cool completely on pan.
  4. Using a spoon, scoop out cooled squash, and use as desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/butternut-squash-apple-muffins/