Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Welp, let's get the fall ball rolling from this rolling pangolin!

*****************************

Yeah, this is a very easy fall recipe, and I love roasted butternuts like you would not believe!!!

~ 1 butternut squash, cut in half (you want to slice the top and bottom off first, so that way its easier to cut - and then scoop out the seeds and save those for replanting / eating)
~ 2-3 tablespoons olive oil to coat
~ salt and fresh ground pepper to taste (or sprinkle with sugar, cinnamon / nutmeg / allspice if going for more of a fall flavor)

You get one big cooking pan...and grease said pan with at least one tablespoon of that olive oil...

Lay out your squash, and season/oil accordingly...

Then bake at 375 F for 35-40 minutes until soft and fork tender!

Serve as is, BUT:

~ It's still a versatile root vegetable with 1001 uses, such as: Butternut squash gnocchi/filled ravioli, or as a sauce for your pasta; butternut squash soup or curry; butternut squash pancake mix, yes please; you could even substitute this for your usual pumpkin pie filling (they're both in the squash family anyway, so why not) and etc!!!

And I cannot say it enough, SAVE YOUR SEEDS as they are edible and make a great roasted snack that you will not be able to stop eating :P