As a lot of you know, I don't eat sugar or sugar free items, so I have to get my kicks from somewhere! The following two recipes are for winter squashes that I eat on a daily basis- I look forward to them and what's even better is that they are healthfully prepared and good for you too:
1. Butternut squash: preheat oven 400,spray a non stick pan with cooking spray or coat with oil, cut butternut squash into cubes and place in pan, then sprinkle with cinnamon, nutmeg and salt, cover with foil. I usually cook it for about 20-25 min with the foil on, then I take a spatula and flip the cubes over and let them finish cooking with the foil left off. If it happens to get too dry then add a bit of water and cover again. You can also use this on Acorn and other similar squashes but they are more delicate and cook much faster.
2. Kambocha: preheat to 350, put some water in the bottom of a non stick pan, cut squash into pieces and sprinkle with the same seasonings as the butternut squash. Cover with foil and after about 25 min check it to see how far it has progressed. This squash is a little trickier- if you cook it too much it dries out or even becomes like shoe leather. I have also found that when you buy the squash its best to get one that looks older and is not a vibrant green- when they are a vibrant green they aren't quite ripe and the don't turn out very well.