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."
Learn about
Squash Hints,
Tips, and Information, and more delicious
Squash Recipes.
Roasted Butternut Squash with Cinnamon and Nutmeg
Recipe Type:
Squash
Yields: 2 servings
Prep time: 10 min
Cook time: 30 min
Ingredients:
1 small butternut
squash (about 6 to 7 inches long), halved lengthwise
2 tablespoons butter
Brown sugar
Ground Cinnamon
Ground Nutmeg
Preparation:
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.
Cover
the prepared squash with another sheet of aluminum foil, folding edges
tightly over the edges of the baking sheet.
Place
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.
