By Brian L. and chris w. from Arcata School District--Sunny Brae Middle School, Arcata, CA.


A side dish of golden sunshine with a drop of honey and spice to make butternut squash extra nice.  

Nutrition Facts

Serving size: 1/2 C

From Fat22%
From Saturated Fat0%
From Sugar7%


Ingredient 6 servings 50 servings
Butternut Squash1.5 lb12.5 lb
Granulated Garlic1.5t.25 Cup
Ground Cinnamon1.5t.25 Cup
Sage1.5t.25 Cup
Salt.5 t.125 Cup
Pepper.5 t.125 Cup
Honey1.5 T1.5 Cup
olive oil blend1 T4 oz.


Pre-heat oven to 400 degrees. Cut the squash in half and take out the seeds. Place on a baking sheet put in the oven for 20 minutes. While in the oven, mix the sage,salt,garlic,cinnamon, and pepper in a bowl. Take the squash out of the oven and let cool for a few minutes. Cut the squash into either sections or cubes (skin should fall off at this point). Lightly sprinkle with the oil (we used a pump spray for the 6 serving version) on the cut squash and then lightly sprinkle the mixed spices. You may have some spice mixture left over. Place back in the oven for 10-15 minutes. Take out of the oven and put a drop or two of the honey on each piece. Option: garnish with Parsley.