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Butternut squash is one of those wonderful foods that can be prepared sweet or savory and taste equally delicious. For a sweet version of this wonderful squash, try *Butternut Squash Pie recipe by Mary Ellen Solesbee of Greer, South Carolin, the link is at the bottom of this article. This recipe
is a savory version and it is a great side dish for a variety of meats especially pairing well with with roasted pork. Two medium to large sized Butternut squash will feed a family of five.
2 large peeled cubed Butternut squash
Peel your squash, slice in two and with a spoon scoop out seeds. If you like, save the seeds in a colander rinse, dry, season and roast for a delicious snack.
Once your Butternut squash is peeled, cube into one inch chunks and spread out on a cookie sheet. Drizzle Olive oil on the squash and make sure all of the cubed squash
has been coated. Add seasonings and continue mixing and tossing the squash to coat evenly. Drizzle about 5 tablespoons of Soy sauce over the squash and top with grated Parmesan
cheese. Bake in a 400 degree oven. Bake for about 30 minutes and turn squash over with a spatula. Return to oven to continue baking until squash is fork tender.