- 1 large butternut squash 2 to 2 1/2 lb.
- 2 TB Honey
- 1 TB Lemon Pepper seasoning
- 3 TB Olive Oil
- 1/4 C Antelope Creek Farm Cooking Sauce (Apricot or Pear)
Peal, and seed squash, cube into bite size. Set aside in bowl. Mix all other ingredients, pour over squash cubes, mix well. Spread all into roasting pan. Try to have single layer.
375 oven for 45 to 50 minutes, till caramelized. Stir occasionally.