— Theresa Arist

I typically do to you know to cube the squash is basically to cut off both ends of it and then Typically cut it right down this the center scoop everything out and then Cube it from there. So I'll actually cut off all the skin on the outside and then cut it into equal size cubes now once I do that I'm going to toss it in a bowl with some sort of vegetable stock and he's kind of seasoning you want but I typically will just do it plain and a vegetable stock and then put it in a sheet pan in the oven at 350 degrees for about 40 minutes but halfway through I'm going to take a spatula in and scrape them off the bottom of the pan because they will stick a little bit but they'll get that caramelization on that end. So I usually use a metal spatula on a cookie sheet just to scrape that you know Brown off the bottom with the actual cubes and then I will flip each one of those cubes over and let it go for the extra 20 to 25 minutes. Now, that's a great way to be able to get a nice crisp cube of your butternut squash and you can actually freeze those for later too. If you want to use them another dishes, but that's definitely one of my favorite ways to do butternut squash. In fact what I'm doing butternut squash, which I It often I'll usually do that method first to be able to get a deeper and depth deeper more depth of flavor on the butternut squash soup, too, but that's actually the best way I do it and it holds really well if you flip them halfway to be able to make that happen.