Roasted Butternut Squash

Do not pre-heat oven. Peel the squash, and remove the seeds. Dice the squash into approximately 1/2 inch cubes, and put into large mixing bowl. Combine the oils, and drizzle over the squash cubes. Toss the herbs over the top of the cubes. Using a big spoon, turn the oil, herb, and squash mixture until the herbs and oils are distributed evenly over the surface of the cubes. Pour the cubes into the large roasting pan.

Place the open pan under your broiler, and broil at 350ºF for 15 minutes. Remove from oven, and carefully bring the cubes up from the bottom with a big spoon to re-coat all the cubes with oil. Return to oven and broil at 375°F for another 15 minutes. Again, remove from oven and re-stir. Return to oven and broil at 400°F for another 15 minutes. Repeat the process, and broil at 425°F for 15 minutes. Make sure that the squash is turned frequently enough that the cubes do not blacken (using almond oil, which has a very high smoke point, will help to prevent burning). Add another tablespoon or so of almond oil if the squash gets too dry. The squash is done when the cubes are soft upon testing with a fork, and the squash juices have turned to caramel on the outside of the corners of the squash cubes. If this has not yet happened after the final 15 minutes at 425ºF, repeat at the same temperature for another 15 minutes. The squash will shrink as it roasts, and the cubes will be about 60% smaller when cooking is complete.

The flavor is out of this world. The end result is so sweet, it could serve as a dessert. This recipe is diabetic friendly and low-acidifying, and is dairy-free, salt-free, sweetener-free and gluten-free; it's also chemical-free if you have used organic ingredients. Any kind of orange winter squash can be substituted for butternut if you can peel, seed, and cube it; honeynut squash is particularly successful. If you cannot find hempseed oil, leave it out, and increase flaxseed oil to 2 tablespoons.

6 large servings, or 12 small servings.