Ingredients
1 small butternut squash (about 2 pounds)2 teaspoons olive oil1 teaspoon Cajun seasoning1/4 teaspoon salt1/4 teaspoon pepperDIP:1/2 cup sour cream2 tablespoons maple syrup
Preparation
Preheat oven to 425°. Peel, halve and seed squash; cut into 3x1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once.
Sprinkle with seasonings. Mix dip ingredients; serve with squash.
