Spicy cheesy butternut squash
Spicy cheesy butternut squash
Instructions
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Preheat oven at 425f
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Wash the outside of the squash and pat dry.
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Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
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Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with avocado oil.
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Roast for about 30-40 minutes or until soft and golden, ( sprinkle salt in the end, not before)
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Remove from oven, and fill the cavity with shredded cheese ( dairy free or your favorite) thin slices of fresh chilly pepper and few pine nuts, scatter the rest of the cheese on top of the whole squash.
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Continue to roast for about 6-10 minutes.
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Remove, drizzle with olive oil, sprinkle with fresh basil and serve.
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