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Butternut squash is a wonderful Fall/Winter side dish. This oven roasted butternut squash is the perfect accompaniment for a pan fried steak, fish or baked chicken dish. It is so good, sometimes I can eat just a plateful of the squash for dinner.
Recipe: Oven Roasted Butternut Squash Summary: Butternut Squash with brown sugar, roasted in the oven.
Ingredients
1 Butternut Squash Non Stick Spray 2 Tbsp Butter 2 Tbsp Brown Sugar Pinch of Sea salt Pinch of pepper
Instructions
Preheat oven to 400 degrees With a sharp kitchen knife, cut about one inch off of the bottom of the butternut squash, and about one inch from the top. Discard these pieces. Either with a sharp knife or a good peeler, remove the thick skin from the squash. I prefer to use a knife, however I must warn you to be careful and protect your fingers. The squash rind is hard and it takes some good old fashioned muscle power to peel it away. If you are not careful, your fingers can become easy targets. After squash is fully peeled, slice the squash once length wise. Using a spoon, remove the inner seeds and pulp. Slice each half of the squash into one inch slices, and then into bite size cube-like pieces. Spray a baking dish with non stick spray, then place the squash cubes inside the baking dish. Melt two Tbsp of butter in microwave and drizzle over top of squash pieces. Add a pinch of salt and pepper to the squash. Sprinkle 2 Tbsp of brown sugar over the top of the squash pieces and bake in oven for 55 minutes. Check every ten minutes and stir with wooden spoon. Squash is done when sugar has caramelized the squash to a golden brown color.
CulinaryTradition: USA (Southern)
3 votes, average: 5.00 out of 5)
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