How to make
I washed the butternut squash and cut it. I put the pieces with the skin on a baking pan, on top of each I dripped a little oil, so that they could absorb and release all the vitamins and beneficial substances that are fat-soluble.
I poured the water to cover the bottom and roasted it at 180°C, until it was done.
I served 2 versions of it.
With raisins and walnuts and with honey and walnuts. If you like cinnamon, you can add it to your delicious roasted butternut squash.
The amount of honey depends on the sweetness of the pumpkin. My butternut squash was very sweet.
This roasted butternut squash with walnuts and raisins smells wonderful of fall and coziness.
