This very easy-to-make Roasted Butternut Squash recipe and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This is a very tasty side dish for your Autumn meals. It is
so convenient to eat using a spoon to eat right out of the skin. This is nice served with grilled
pork chops, homemade applesauce, and coleslaw."
Squash Hints, Tips, and Information, and more delicious
Roasted Butternut Squash with Cinnamon and Nutmeg Recipe:
Yields: 2 servings
Prep time: 10 min
Cook time: 30 min
1 small butternut
squash (about 6 to 7 inches long), halved lengthwise
2 tablespoons butter
Preheat oven to 425 degrees F. Line a small baking sheet with non-stick aluminum boil.
Slice the stem off the top of the butternut squash and cut each squash in half lengthwise. Scoop out seeds, membranes, and discard.
Lay the squash halves on the prepared baking sheet. Spread 1 tablespoon butter
on each of the squash halves (on top of the squash half and in the cavity). Sprinkle brown sugar, cinnamon, and nutmeg over the top of the butter.
the prepared squash with another sheet of aluminum foil, folding edges
tightly over the edges of the baking sheet.
in oven and cook for approximately 30 minutes. Remove the aluminum foil and
cook approximately an additional 10 minutes until the squash is tender when
pierced with a fork. Remove from oven.
Makes 2 servings.