Bev's Recipe Collection

1 large butternut squash
6 Tbs coconut oil (or butter)
1 Tbs sucanat (or brown sugar), optional
1 1/2 tsp salt
1 tsp black pepper

Cut off and discard the ends of each butternut squash. Peel and cut the squash into 1/2″- 3/4″ cubes, removing the seeds from the center of the squash. Place chopped squash in a 9″ x 13″ baking dish and add the oil, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread out evenly. Roast at 350 degrees for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.  Serve hot.