Candied Roasted Squash


3 lb Butternut Squash

1/2 C melted butter

3 TBSP coconut palm sugar


Preheat oven to 450 degrees and cut a small butter nut squash into 2 inch wedges: cut these wedges crosswise into 2 inch pcs.  Score a crisscross pattern across the squash about 1/4 inch deep.

Stir together the melted butter and sugar until the sugar is dissolved and brush about 1/3 of this all over the scored tops and sides of the squash.  Lightly grease a foil lined jelly roll pan.  Place squash scored side  down and bake for about 10 minutes, turn over and brush again with half of the remaining sugar mixture and bake 12 – 14 minutes or until tender.  Remove and turn oven onto broil.  Turn squash again scored tops up and brush with remaining sugar mixture .  Return pan to broiler and cook until tops are caramelized and edges slightly browned.  Salt and pepper to taste and serve warm.