Roasted butternut squash is one of my favorite side dishes. We had some leftover lentil stew from Monday - when it was to cloudy to cook outside - and a squash in the fridge that needed cooking. Put the two together and you get a nice meal. To roast the squash just cut it in half, remove the seeds, slice, spread out in a glass baking dish, add a drizzle of olive oil, a little kosher salt, place in the Sun Oven, and enjoy.
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