Yield: 2 servings. Prep Time: 5 mins. Cook Time: 40 mins.
• 1 small butternut squash
• 1 tbsp olive oil
• ¼ tsp cinnamon
• Salt and pepper to taste
• 1 tbsp brown sugar
1. Preheat oven to 350°F.
2. Cut butternut squash in half lengthwise, use spoon to scoop out seeds and pulp
3. Brush butternut squash with olive oil, sprinkle cinnamon, season with salt and pepper. Sprinkle brown sugar on top.
4. Place in the Ventray Oven, cook for 35-40 min until tender when pierced with a fork.
5. Slice or mash, top with butter and serve.