ooey-gooey sticky yummy butternut squash

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.

  Bake at 400 for 15 minutes.  Stir.  15 minutes more (or until soft and glazy).  Enjoy and let your body and tummy say: YUMMY!