|Butternut squash with pecan and cinnamon|
1 butternut squash
2 Tbs. butter, melted
1/4 cup honey
1/3 cup pecans, crushed
1/4 tsp. cinnamon
Preheat the oven to 400˚F. Cut the squash in half, length wise, and de-seed. Line a cookie sheet with aluminum foil and place squash, cut side down (so the flesh is facing the foil and the skin is shielding it). Cook for 1 hr. Remove from oven and let cool for 5 min. Scoop out the flesh and set aside in a bowl. Add all remaining ingredients to the squash and blend. Serve warm.
*This serves about 2 people (3 if you ration). Double or triple the recipe if needed, just cook all the squash on one rack, as close to the middle as possible.
*The aluminum foil just helps with the clean up. If you don't have aluminum foil, don't worry.