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Personally, I had never been fond of squash, but have recently found that with different textures and flavors, it’s really quite good 😀
HONEY ROSEMARY ROASTED BUTTERNUT SQUASH
2 cups diced butternut squash
1 1/2 tablespoons avocado oil
3 tablespoons water
1 tablespoon chopped FRESH rosemary
2 tablespoons honey
1 tablespoon grated Pecorino cheese

• Heat avocado oil in non-stick skillet over medium heat.
• When oil is sizzling add squash, season with salt and pepper, cover and cook for 5 minutes, stirring occasionally until golden brown on all sides.
• Add water, stir and recover for 2 minutes.
• Add honey and rosemary stirring until squash is coated in honey and rosemary is fragrant.
• Sprinkle with cheese and serve immediately.