Butternut Squash Recipe
1.Butternut squash (2 lbs) small sized.
1 Tsp ground Ceylon true cinnamon
¼ Cup Florida orange juice “ Most Pulp”
¼ Cup Vermont maple syrup
1. Preheat oven to 400 degrees. Using a chefs knife, cut off the top of the butternut squash near the stem, the cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.
2. Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes.[/private]
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