Ingredients:

• 1 large (2 to 3 lbs) butternut squash
• 2 teaspoons salted butter, melted
• 4 cloves garlic, finely minced
• 1 pinch of salt
• Pinch of Cajun seasoning
• 3 dashes ground black pepper
• Chopped parsley, for garnish

INSTRUCTIONS:

1. Preheat your oven to 420°F (215°C). Cut squash lengthwise with a large sharp knife and scoop out seeds with a melon baller. Using a peeler, remove skin and white pith. Brush with oil and sprinkle with salt and pepper. Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.
2. Meanwhile, in a small bowl, combine melted butter, oil, Cajun seasoning, minced garlic and crushed black pepper. Set aside.
3. Remove squash from oven, transfer to a cutting board and allow to cool slightly. Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through. You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through. Transfer to the baking pan and brush with the Cajun garlic butter sauce. Make sure to coat well and between the slices.