Butternut Squash For One


A week or two ago, one of my classmates in Foodservice lab made a butternut squash and spinach pasta with balsamic vinegar and sage. I tried to copy hers using a recipe from Sandra Lee and it turned out really well. I cooked the squash in the oven, while cooking pasta on the stove. When they were both done, I threw them together in a bowl and covered them with aluminum foil I used on the baking sheet. Then, I quickly cooked the spinach in the pot I used to make pasta with a little bit of Pam. Minimal cleaning required!

Ingredients
1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil

Directions
Preheat oven to 400 degrees F.
In a large bowl combine all ingredients and mix to coat the squash.
Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

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