Baked Butternut Squash is so delicious. I personally love squash! Summer squash such as zucchini and crookneck, winter squash like butternut and acorn, and yes even pumpkin!
Some days, I just do not have a clue how to change up the menu when it comes to making a squash side dish. The other night, I came up with this Baked Buttermilk Squash with a Tart Twist recipe after looking over a few dozen recipes that just did not really excite me. Turns out this ended up very good, so I have added it to my recipe files, and I want to share it with you!
Butternut Squash – Easily found in supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it taste a lot like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash.
This easy-to-make Baked Butternut Squash recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
- 1 large butternut squash (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon lemon zest, freshly grated
- 1/8 teaspoon cardamom, ground
- 3 firmly-packed tablespoons brown sugar
- 8 tablespoons butter, melted
- 1 teaspoon lemon juice, fresh-squeezed
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Preheat the oven to 350 degrees F. Lightly butter a shallow baking dish.
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Using a large knife, carefully cut the butternut squash into two halves lengthwise. Scoop out the seeds and any fibrous-strings.
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Wrap the halves in plastic wrap and microwave for approximately 5 minutes. This will partially cook the squash making it easier to peel and quicker to cook in the final baking stage.
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Peel the skin off the both halves of the squash, after allowing it to cool to the touch.
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Dice the squash into 1-inch pieces and place in prepared baking dish. Sprinkle the salt, pepper, lemon zest, and cardamom evenly over the squash pieces.
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In a small bowl, mix the brown sugar and melted butter together until the sugar is dissolved; stir in the lemon juice. Drizzle this brown sugar mixture over the squash.
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Bake approximately 20 to 30 minutes or until lightly browned across the top and the squash pierces easily with a fork.
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Makes 4 servings.
