1. Original recipe: Peel the uncooked squash, cut in half and remove seeds. Dice into 1/2” cubes (approx. 6 c). Season with salt and pepper and steam or sauté until tender (approx. 15 min); set aside. 2. ------->> Or, *my change:* I cut the squash in half lengthwise and placed the two pieces on a parchment lined cookie sheet. Drizzled lightly with olive oil, light sprinkle of ground cinnamon, salt and pepper and roasted @ 425 degrees for about 45 minutes or until tender. The flesh was scooped out, mashed with a fork and stored covered in the fridge. This was done the day before to cut down on prep time.
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