Oven roasted butternut squash
Serves 4 as an accompaniment to protein and salad.
1 medium butternut squash
¼ teaspoon salt
½ teaspoon ground cumin
Olive oil
Preheat the oven to 350ºF.
Peel the squash, remove the seeds and chop into approximately one inch cubes.
Arrange the squash on a greased baking tray. Sprinkle with salt and cumin and then drizzle well with olive oil.
Bake for approximately 30 minutes, or until tender and lightly golden.
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