Originally Posted by UnderstandBlue
I cube the squash, and then toss it in olive oil, drizzle balsamic all over it and salt it and then cook it on parchment paper on a cookie sheet in a single layer until they're soft on the inside, browned on the outside - almost like a rustic hashbrown - they are DIVINE.
Hard to cut up though and my store doesn't sell frozen cubed butternut.
that doesnt grow here butternut squash. ( we've tried a few years now) and one year got one squash lol...
So will have to add that to the grocery list.