Easy Addictive Glazed Butternut Squash

You GUYS. I have been obsessing over this "recipe" since my friend Christina's dad dragged his butternuts all the way from Michigan to Colorado, to kindly share. Apparently, he's never gotten over the fact that I was raving about his garden when he showed it to me back in the mid 90's. It was one of the most pristine, cared-for gardens I'd ever seen in my life, and I guess I went on and on about it, because to this day, he still brings me squash every year when he visits his daughter (one of my best friends since college). I guess it just goes to show what a few kind words can do!!

OK, so, here's my old problem with butternut squash, and why I never used to make it very often - It is a serious DRAG to peel those things. I try not to hate, but I really do HATE to peel them!!!

Then, one day, a lightbulb went on over my head, and I was like, DUH!!! HELLO! Why not just slice them up, and skip that whole peeling nonsense? And this, kids, was when my new favorite squash "recipe" was born. And I say "recipe" because it's not an exact science for this baby. But I think you're smart enough to take this and rock it, even without the normal exact measurements you're used to seeing in my cookbooks. 

Easy Addictive Glazed Butternut Squash

One small butternut squash, washed well
Coconut oil spray
Maple syrup, agave nectar, or coconut sugar
Dried rosemary
Salt (I use Himalayan pink salt

1. Preheat your oven to 400 F. Slice the squash in half, lengthwise (so that you have two long halves, and the seeds are exposed).

2. Remove the seeds and pulp with a spoon and set them aside (they're great for roasting).

3. Spray a large baking sheet with the coconut oil. Set aside. 

4. Slice the squash, width-wise, into 1/4 inch thick slices (don't make them any thicker, as they're SO good when they're thin and caramelized). Lay them out in a single layer on the baking sheet. 

5. Spray them with the coconut oil, and drizzle (or sprinkle) with your sweetener of choice. Top rather generously with the rosemary and finish with some salt. Bake until golden-browned on the undersides. This usually takes about 15 minutes in my oven, but it will vary. Flip each piece over and bake until the other side is golden-browned and looks irresistably caramelized. Maybe another 15 minutes. Remove and serve. If desired, top with chopped nuts. YUMMM!!!

GF/SF/Green (according to the health guidelines in my cookbooks)