Roasted Butternut Squash

I’m trying to come up with interesting ways to incorporate interesting vegetables into this interesting new diet, so this is one I came up with.

1 large butternut squash
No-salt herb seasoning
canola oil spray

With a very sharp knife, split the squash in half lengthwise then peel with a vegetable peeler. Cut squash into 1 inch cubes and place into a large mixing bowl. Spray with a spritz of the canola oil and sprinkle with the seasoning. Turn out onto a foil or parchment covered baking sheet and roast in the oven on 450 degrees for about 25-30 minutes or squash is soft but not mushy.

I place the cooked cubes in quart size freezer bags and add to recipes as I need it.

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