Updated butternut squash recipe

bweaverband

Always looking for a veggie side my family will like that doesn't wreck my diet!
2 med butternut squash
2 T unsalted butter, melted
4 t coconut oil, melted
1/4 c Splenda brown
1 1/2 t sea salt (can reduce or sub)
1/2 t black pepper
Oven @ 400*
Cut off ends of squash and discard. Peel and cut in half length-wise. Scoop out seeds and cut squash into large chunks (1 1/2") place on large baking sheet. Add melted butter, coconut oil, Splenda sugar mix, salt and pepper. With clean hands, toss all together to coat and spread out in single layer. Roast for 45 mins, turning with spatula several times until squash is tender and glaze caramalizes.