Roasted Butternut Squash with Cayenne Pepper

First, cut up your butternut squash. If you’re not quite sure how to do this, trot over to my handy tutorial on cutting up very large squashes. You can cut your squash into cubes or slices or whatever suits your fancy. I usually cut them into  something that looks like it escaped from a Jinga tower.

Next, put your squash into a baking pan, add a splash of olive oil and a sprinkle of cayenne pepper, and stir it all together. Bake it at 350 degrees, stirring every 10 or 15 minutes, until you can pierce the squash with a fork. The squash should be done in about an hour – just use your nose, and poke it with a fork once in a while, and you’ll know when it’s ready.

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One Response to Roasted Butternut Squash with Cayenne Pepper

  1. […] filling: Stick the leftover butter nut squash with cayenne pepper, add two eggs, a cup or so of yogurt, another dash of cayenne, and a little milk in a blender and […]

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