I’m back! I had my baby at the beginning of August, so all the posts since then were written pre-baby. But today, I’m back! Please pardon if posts aren’t as regular as before. Cooking and writing will be a work in progress.
I feel like the internet explodes with pumpkin recipes as soon as September hits. I like pumpkin well enough, but I actually prefer the other fall flavors – apples, pears, and SQUASH (butternut, acorn, spaghetti, oh my!). This roasted squash is an incredibly easy side dish that is sure to please. And if you don’t have adventurous eaters (like my 2 year old), you can lie and call it potatoes. She totally fell for it and probably ate more than any of the adults at the table. Enjoy!
Roasted Butternut Squash (Serves 4-6, depending on your squash)
1 large butternut squash
3 tablespoons unsalted butter, melted
¼ cup lightly packed brown sugar
½ teaspoon salt
½ teaspoon black pepper
1. Preheat oven to 400. Line a baking sheet with foil.
2. Peel squash and remove seeds. Cut into ½” to 1″ cubes. Place on baking sheet.
3. Combine butter, sugar, salt, and pepper in a small bowl. Pour over squash. Stir lightly to coat.
4. Bake for 20-45 minutes, depending on how large you cut the squash. Squash will be fork tender. Toss in glaze before serving.
Nutritional Information (Amount per serving):
Protein: 1 g
Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 201 mg
Recipe notes: You could sub canola oil for the butter, but it is a different flavor. You can really cut the squash to whatever size you want. Cutting it up is the hardest part, so I have done bigger chunks than pictured before. It just takes longer to cook. I’ve also tossed a little cinnamon in here before. This is tasty as well.
Source: family cookbook
Low iodine adjustment: Use oil instead of butter. Use non-iodized salt.