I go to great lengths to come up with new recipes for my family. They aren’t always sure about my choices, but they are willing to give them a try. This easy side dish is now a staple in my fall lineup. It’s simple; just add butter, sugar and viola!
Ingredients
Two medium butternut squash, halved lengthwise and seeded
1-1/2 teaspoons butter
3 teaspoons brown sugar
Sea salt and ground pepper to taste
Directions
Preheat oven to 425 °F.
Covering a large baking sheet with parchment paper and place butternut squash halves flesh side up. Place 1 teaspoon of butter in the middle of each squash. Sprinkle the brown sugar over each squash. Season with sea salt and ground pepper. Roast them for 35 to 40 minutes or until soft enough to be pierced with a fork.
You can serve whole or cut each half in narrow slices.
Provided by Cailin Goebel of DivineCaroline.com
photo from foodista's flickr stream
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I love roasted butternut squash, it's one of the best tastes in the world.
Sounds tasty! I went to a cooking class once that was centered on squash. We used it as a main ingredient in about 3 dishes. I never knew how delicious it could be!