Ingredients:
2 lbs butternut squash, peeled and seeded ( about 1 large one)
2 tablespoons olive oil
3 tablespoons salted butter
1/4 teaspoon ground nutmeg or 1/4 teaspoon fresh nutmeg, grated
Directions:
Preheat oven to 375 degrees.
Cut peeled and seeded squash into 1-inch cubes.
Spray a baking sheet or dish with nonstick cooking spray.
Place squash on baking dish and drizzle with olive oil.
Toss to coat and arrange in a single layer.
Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
Transfer to serving dish or bowl.
Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only– don’t burn it!
Pour over squash, toss to coat, and sprinkle with nutmeg.
Serve hot.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.