Oh, butternut squash, where have you been all my life? I happened upon this recipe in the Candida Control Cookbook and it happens to fit into the Specific Carbohydrate Diet too. It is sweet enough to be dessert! The taste reminds me of a cross between pumpkin and sweet potatoes. I suppose you could substitute butternut squash for the sweet potatoes when making casserole for a low-carb version. Also, I've made "pumpkin pie" with butternut squash instead of pumpkin and it tastes almost identical!
Treat yourself to this yummy, healthy dessert!
Roasted Butternut Squash
Ingredients:
1 Butternut Squash
cinnamon to taste
butter
Directions:
Preheat oven to 350 degrees Farenheit. Wash, dry, and cut squash length-wise. Dot with butter and sprinkle with cinnamon. Roast in the oven for about 30 minutes.
SO easy and you won't believe how delicious it is! (...and I usually don't even like squash!)
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