I don’t really do squash. It’s orange, which is my favorite color, but I never could get around the strange texture and almost bitter taste. Then I discovered this recipe and it was all over for me – I’m hooked. It makes enough for four people who like it and one person who was forced to try some (I won’t say whom).
As per most things that are hodge-podge cooked, not all the ingredients are pictured. There’s your squash, brown sugar, butter, and salt and pepper, but I also added a dash of ground nutmeg and cinnamon as well. It could have used more spices, but I didn’t want to overpower it, this being my first squash recipe and all.
Take the squash and cut it in half, hollow out the seeds, and peel off the skin with a vegetable peeler. This is the easy part.
Dice up the squash and lay out on a greased pan (if lining with foil, still grease with cooking spray for easy scooping later). The smaller you dice it, the faster it will cook. This may take up to thirty minutes altogether, especially if this is your first time trying to peel and dice a massive squash. The good news is, one squash should feed about four and a half people.
Melt the butter and stir in the brown sugar and spices. I only used a dash of nutmeg and cinnamon, but I’d be willing to try up to 1/8 teaspoon of each. Stir the glaze well and pour over the squash. Roll around the squash with your hands until it’s mostly coated with the glaze. Bake at 400 for 45-50 minutes, turning squash about every 15 minutes so it cooks and browns evenly.
- 1 squash, approximately 2-3 lbs. (I used butternut, but I can imagine this would taste good with any winter squash)
- 4-5 tablespoons butter
- 1 tablespoon brown sugar
- 1/8 teaspoon ground cinnamon (or to taste)
- 1/8 teaspoon ground nutmeg (or to taste)
- dash of salt and pepper
Preheat oven to 400 degrees. Cut squash in half, hollow out seeds, remove skin with a vegetable peeler, and dice into 1″ or 1/2″ cubes. Line 9×13 or 11×17 pan with foil and lightly spray with cooking spray. Lay out squash on pan. Melt butter and mix brown sugar and spices to make glaze, stirring well. Pour glaze over squash and turn to cover. Bake for 45-50 minutes, turning squash every 15 minutes to prevent burning. Serve warm. Makes approximately 4 servings.
Tagged: acorn squash, baked squash, butter, butternut squash, dinner, ground nutmeg, healthy, side dish, side vegetable, squash, thanksgiving dinner, thanksgiving side dish, VEGETARIAN, winter squash, winter vegetable