Roasted Butternut Squash with Cinnamon and Nutmeg Recipe

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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."

Roasted Butternut Squash

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Roasted Butternut Squash with Cinnamon and Nutmeg Recipe:

Recipe Type: Squash
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
Brown sugar
Ground Cinnamon
Ground Nutmeg


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.

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