Ingredients

• 1 butternut squash halved

• Olive Oil

• Sea salt

• Pumpkin pie spice

• 1 stick butter

• ⅓ cup brown sugar

Directions

1. Drizzle deseeded squash with olive oil and lightly sprinkle with salt.

2. Roast over direct heat for about 40-50 minutes or until fork tender. If you are using an over, set at 375°.

3. When squash is fully cooked, scoop out the inside into a bowl and add butter, as much Pumpkin pie spice to taste and ⅓ cup of brown Sugar. Mash until smooth and serve.

   This was served with a tuition steak with a Chimichurri topping.