"Depending on the size of your squash, you should have 6 normal servings or 4 very large servings...."
INGREDIENTS
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1 butternut or kabocha squash (I’ve tried this with both)
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extra virgin olive oil, for drizzling
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salt
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freshly ground black pepper
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2 teaspoons finely chopped fresh herbs like thyme, rosemary, or sage, (optional)
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honey or maple syrup, for drizzling (optional)( I used Cary’s Sugar Free Maple Syrup and sprinkled on some cinnamon)