I know, I know…. this recipe is so simple and easy it seems silly to even publish it. But every time I make this for my friends they can’t believe I hardly even did anything to the squash to make it taste so good. Squash has a sweet flavor, is rich in vitamin A, and is good for reducing inflammation. When I’m cooking for more than 2 people I usually cut the squash into smaller chunks, depending on the size of the squash. Also, keep in mind that you can do this with any squash out there: spaghtetti, acorn, delicata, etc.

1 large Butternut Squash

Cut the squash in half lengthwise, and rub the open face with some olive oil so that it does not stick. Place face down on a cookie sheet, and bake at 375 degrees for 50 min-1 hour. Serve warm. You can eat the skin if it is organic.