We were in Washington DC over labor day weekend visiting Cameron’s grand parents. Grandma is an avid gardener and gave me some butternut squash to bring back to Brooklyn. At first I was going to puree it, but then I thought I should go the finger food route.
I roasted chunks of the squash at 425 for about 30 minutes with a little olive oil until it was golden brown and nice and soft. I turned it once while it was in the oven. I put it in a tupperware in the fridge and now at meal time I bring out a few chunks for Cameron to eat. He loves it! Roasting the squash really helped to bring out its natural sweetness. Yum!
