Baked Butternut Squash
Blood Orange Olive Oil from Olive Oil Etcetera
salt and Pepper to taste or Cinnamon and sugar
Preheat oven to 350 F; Wash squash and cut lengthwise, scoop out seeds; Coat squash with blood orange Olive Oil from Olive oil Etcetera; Season with salt and pepper to taste – also add ground ginger/cinnamon/nutmeg and add brown sugar
Fill pan with about 1 inch of water; add squash cut side up
Bake for about 1 hour or until tender (time will vary depending on the size squash you use); ENJOY mashed or in the skin! You can make soup with the leftovers. I shared cubes of it with our 10 month old and he LOVED it!!
*recipe adapted from http://embitca.hubpages.com/hub/How-to-Cook-Butternut-Squash