so good, I had to share another squash recipe. so easy, that it is worth the 5 minutes before you put it in the oven. so tasty, well, there ain’t none left here!
(this is Beth style measurements…meaning I didn’t really measure, I went by ‘eye’…)
- 2 lb butternut squash, peeled, scooped seeds out, cubed in 1/2 inch to 1 inch cubes
- melt 2/3 stick of butter
- dissolve in 1/4 cup of brown sugar, 1/2 t pumpkin pie spice, a dash of salt and pepper and a splash of vanilla. mix well.
- pour over squash and toss.