So simple, easy, sweet, and delicious, plan to make extra!
1 medium winter squash (butternut, buttercup, delicata, Hokkaido, or kabocha)
1 medium onion, chopped
2 Tbs expeller pressed light oil
1/8 tsp sea salt
1. Preheat oven to 375°F. Peel squash, cut in half, remove seeds and loose fiber. Chop into ½-inch pieces. Place onion in baking dish. Spread squash on top of onions. Drizzle with oil and sprinkle with salt.
2. Cover baking dish with lid or aluminum foil. Bake 35-40 minutes or until squash is very tender.
Serving Suggestion: Leftovers can be blended and creamed to make soup by adding a little water and a few spices. See Cream of Squash Soup in For the Love of Soups chapter in the Passionate Vegetable.