Fall Butternut Squash

BAKED BUTTERNUT SQUASH


1 Butternut Squash
2 tbl Pumpkin Pie Seasoning
2 tbl. Sucanat
1 tsp. WT Butter GSO


Cut top and bottom off squash (use a sharp knife as this type of squash is tough to cut through)
Cut squash in half and clean out the seeds.
Using a vegetable peeler, remove all the outside skin and cut the squash in cubes. Place in a large bowl and toss with enough butter flavored grapeseed oil to cover the squash. Once squash is mixed with the oil then toss in 2-3 tablespoons of the Pumpkin Pie Seasoning Blend and 2 tablespoons of brown sugar or Sucanat. Place the squash in an oiled large casserole dish or cookie sheet. Bake at 350 degrees until softened.