Roasted Butternut Squash with Orange
1 medium butternut squash
1/2 naval orange, sliced
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp black pepper
Preheat oven to 375 degrees. Wash the outside of your squash and slice off the ends. Next, cut the squash in half lengthwise and scoop out the seeds. Place squash flesh side down on a foil lined baking sheet. Bake the squash for 3o minutes, or until soft.
Allow the squash to cool enough to handle, then scoop out the flesh. Place flesh in a large bowl and squeeze the orange juice on top. Sprinkle with salt, cinnamon, and pepper. Stir to combine.
Notes:
I served this along with the paleo beef heart stew. Along with a green salad, this dish served a family of four for two nights.