Roasted Butternut Squash


4 portions


1 lb of 1 inch pieces from a peeled Butternut squash

2 Tbsp olive oil or butter

2 tsp honey or brown sugar (optional)

2 tsp Chef Josef’s Tarragon Citrus or Curry Basil or Lemon Dill Blend


Place all ingredients in an iron skillet or baking sheet

Roast in preheated oven at 425˚ for 25 - 35 minutes in middle of oven.


Makes a great side dish.

Or serve as a meal served with an egg (cooked over easy) on top.