Ingredients
½butternut squash,the round end with the seeds, seeds removed and sliced in half
2cupsorange juice
Preparation
Place squash cut side down in a roasting pan lined with parchment paper.
Pour in ½ cup orange juice and place in a preheated 350 degree F oven.
Cook for 1 hour, adding a little bit of orange juice as it evaporates in the pan, creating a nice, caramelized glaze.
Save a splash of juice for a finishing touch.
