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Ingredients
1 butternut squash
1 T. olive oil
Cinnamon, to taste
1 T. agave
Instructions
1. Cut squash in half; scoop out seeds and mess.
2. Place both halves cut-side down in 1 inch of water and microwave on high for 5-7 minutes.
3. Once softened, cut into bite-size pieces and saute in olive oil. When they are close to soft enough to enjoy, add cinnamon and agave. Heat for another 3 minutes.
One Comments
By connotation, spiced != spicy. But I digress… Fairly standard winter squash recipe. Since I was roasting the main dish anyway, I peeled & cubed the squash, then roasted at 400F for ~35 minutes. I also used honey instead of agave, for better fructose/glucose balance.
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