Roasting Butternut Squash Two Ways

This is the easiest and tastiest way to roast a butternut squash.  I also roasted 2 Honeynut Squashes. 

This is a large butternut squash... I cut the neck off.  It is easier to peel this way!

After peeling take spoon and scoop out the insides... 

Using a sharp knife peel the neck... 

Chop in 1-2 inch pieces... the smaller you cut the faster they will roast... 

Place the squash in a large bowl and toss with 2 Tablespoons Olive Oil, 1 Teaspoon Kosher Salt, and 1 Teaspoon Pepper... 

Cover a sheet pan with parchment paper and evenly spread...  Place in a 400 degree oven for 30 minutes... 

These are 2 small Honeynut Squashes... Cut the tops and bottoms and slice down the middle... 

Using a spoon scoop out the insides... I leave the skin on this time... 

This is what they should look like... 

Place on sheet pan covered in parchment paper... 

Spread with some room temp organic butter... 

SPrinkle with a generous amount of brown sugar... 

So pretty... 

Mmmmm.... so pretty and delicious!!! 

Can this be any prettier???

This is the little Honeynut Squashes after 30 minutes... 

You can puree these and add to your pancake batter.... so delicious!!!