For the Spice Mixture (use approx 1 heaping tablespoon, save the rest):
  • 2 tablespoons chili powder
  • 1 tablespoon Splenda brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cumin
For the Lemon Zest Crme Frache:
  • For the Lemon Zest Creme Fraiche:
  • 2 tablespoons crme frache
  • 1 teaspoon lemon juice (I generally just do a big squeeze)
  • A small hit of lemon zest
  • 1 tablespoon water
For the Squash:
  • For the Squash: 5 cups cubed butternut squash
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1 tablespoon chipotle-adobo sauce
  • 1 lemon
  • 1 small container creme fraiche

Preheat oven to 350F. In a small bowl, combine spices for the spice mixture. In another small bowl, combine ingredients for the Lemon Zest Creme Fraiche. (The Creme Fraiche can be skipped all together, or substituted with goat cheese!)

Toss the butternut squash with oil and 1 tablespoon of the spice mixture. Bake for 20-30 minutes depending on the size of the cubes. Toss halfway through cook time. Remove from oven and toss butternut squash in adobo sauce (use 2 tablespoons for more heat). Drizzle with some of the Lemon Zest Creme Fraiche.