You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.
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This was delicious. The squash caramelized and became extra sweet. However, there were two problems. The two boxes of parchment paper (different brands) I bought indicated 415 and 420 degrees were the maximum temperatures they recommended and the recipe called for 475 degrees. Also, even at 420 degrees, the squash burnt a little on the edges. I would suggest a lower oven temperature.
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