Serves 4 as an accompaniment to protein and salad.
1 medium butternut squash
¼ teaspoon salt
½ teaspoon ground cumin
Olive oil
Preheat the oven to 350ºF.
Peel the squash, remove the seeds and chop into approximately one inch cubes.
Arrange the squash on a greased baking tray. Sprinkle with salt and cumin and then drizzle well with olive oil.
Bake for approximately 30 minutes, or until tender and lightly golden.
The post Oven roasted butternut squash appeared first on Liver Doctor.