Oven Roasted Butternut Squash

Roasted Butternut Squash

1: Peel the skin of the squash, remove the seeds, cut into cubes and place in a baking dish, drizzle with a little olive oil and sprinkle with a moderate amount of sea salt and black pepper

2: Place the squash in a preheated 180 degree oven for 30 minutes. 180 degrees Celsius oven, 30 minutes

3, start to adjust the sugar sauce: 3 tablespoons of honey, a small piece of butter, two tablespoons of nutmeg and two tablespoons of cinnamon are poured into a pan and slowly simmered over a moderate heat

4, 25 minutes later, remove the roasted pumpkin from the oven, a little to give some of the pieces of pumpkin a turn, and then poured over the adjusted sugar sauce

5, put it back into the oven, and continue for 20 minutes

5, put it into the oven again, and continue for 20 minutes

5, put it into the oven again. oven, continue for 20 minutes

6, in the roast pumpkin at the same time, you can put the sunflower seeds and pumpkin seeds into another clean baking dish, sprinkle some sugar, into the oven to roast a little, this will make the texture of the squash is more crunchy; (baked for about 10 minutes, until the surface of the sunflower seeds is golden)

7, pumpkin roasted, out of the oven, serving plate. Sprinkle with roasted squash nuts, while cutting some small parsnips sprinkled on top, the taste will enhance a lot.