1tablespoonbrown sugar or coconut sugar(more to taste)
Place oven rack right below the middle position in your oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Wash peel of squash and cut squash in half from the stem to the bottom (see note). Don’t try to cut through the stem, when you get to the stem, just crack the squash in half and it will separate.
Scrape out seeds and stringy bits - I use a grapefruit spoon for this!
Prepare squash -- for savory, rub inside with olive oil and sprinkle with salt and pepper. For sweet, rub inside with melted butter and sprinkle with brown or coconut sugar. Place on prepared baking sheet.
Place in preheated oven and roast for 50-60 minutes or until very tender to the poke of a fork.
Enjoy immediately or store covered in fridge for 3-4 days.
Microwaving the whole squash for 3-5 minutes and then letting cool can make slicing it in half easier.
Nutrition Information is for the savory version.
Keep roasted squash in a covered container in the fridge for up to 4 days.
Reheat leftovers for 45-90 seconds in the microwave until warm. You can also use the oven (400°F for about 10 minutes or until warm), or the air fryer (380°F for about 5 minutes, or until heated through).