Butternut Squash was definitively in the garden of Eden, God’s very great treat to us. It is full of flavor and brimming with health and just perfection. And here is how to cook it.
350° F. oven
Cut the butternut squash in half longways (the hardest part) with a huge really sharp knife or machete if you have one. (Great visual there)
Place the halves face up in a 9″x9″ pan.
Using a spoon, scoop out the seeds and strings from the squash halves and discard (or dry to try planting).
Use sharp knife to poke some holes in the flesh of the squash, not going through the skin.
Fill the pan with water up to half the height of the squash.
Drizzle agave nectar and sprinkle as desired with Himalayan sea salt and black pepper.
Cover the pan with foil or lid.
Bake about an hour or until fork goes into a soft squash.
Scoop out the squash from the skin and serve. I get about 3 heavenly servings to use from a medium sized squash.
Enjoy your treat from God!😄❤