Candy or savory butternut squash halves are a shocking fall facet dish that may be dressed up or down. Make this simple recipe to function a standalone facet dish or to make use of as the bottom for different dishes!
Vitamin
Like different winter squash, butternut squash is a wonderful supply of vitamin C, vitamin A (beta carotene) and fiber and an excellent supply of different vitamins comparable to calcium, potassium, iron, and phosphorus.
In keeping with USDA diet information, one cup of cooked butternut squash cubes incorporates
– 82 energy
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein
Butternut squash isn’t an excellent supply of fats.
Slicing winter squash
Use a gentle floor and a pointy knife to chop your squash.
TIP: Test with the produce workers in your native grocery store. Many will lower the squash in half for you for gratis. (I’ve carried out this many occasions at my native Publix.)
If that’s not obtainable…
Right here’s the easiest way to chop most varieties of winter squash:
– Lay the squash on its facet and lower the bulb finish off
– Peel the pores and skin utilizing a vegetable peeler
– With each items sitting upright, slice down to chop in half.
– Scoop out the seeds from the bulb finish and proceed to season and cook dinner the squash.
Use an identical technique for many winter squash comparable to sugar pumpkin, kabocha squash and acorn squash.
The hot button is making a steady floor (by slice the bulb finish or standing the squash up on its flatter backside. A pointy knife can also be important to securely slice by the squash.
Scoring the squash isn’t required. Nevertheless, it makes for a gorgeous end and helps the butter and sugar seep into and season the crevices of the squash for a gentle, candy end.
The butter and sugar mixture helps create a caramelized end that’s barely candy and irresistible! Including a sprinkle of coarse black pepper provides a pleasing trace of spice that compliments the flavors very properly.
Slice and revel in this recipe as a facet dish or scoop the roasted butternut squash out to create a easy mash or simple Butternut Squash Soup.
My Roasted Butternut Squash and Apples recipe is prepared in half the time and is one other nice strategy to take pleasure in winter squash.
Roasted Butternut Squash Halves
Discover ways to roast butternut squash with this simple recipe. This barely candy, caramelized squash is an ideal wholesome fall facet dish recipe or it may be used to make a savory mash or roasted butternut soup!
Servings: 6
Energy: 88kcal
Substances
- 1 medium butternut squash, halved
- 1 tablespoon salted butter, cubed
- 2 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon coarse black pepper
- toasted pecans (non-compulsory)
Directions
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Preheat oven to 400℉.
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Rating the butternut halves by making shallow cuts about ½ inch aside in a crisscross sample (see images inside the weblog textual content above).
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Place the butternut squash halves on a big baking sheet or baking dish with the flesh facet up. Scatter the butter, sugar, salt and pepper evenly over the halves. Roast 50-60 minutes, till flesh is fork-tender.
Notes
Ideas for chopping winter squash
- Use a pointy knife
- Use a gentle chopping board. Use a rubber grip beneath or a moist kitchen towel if wanted to stabilize your board.
Right here’s the way to lower most varieties of winter squash:
– Lay the squash on its facet and lower the bulb finish off
– With each items sitting upright, slice down to chop in half. Take away the seeds from the bulb finish and proceed together with your recipe.
Vitamin
Energy: 88kcal | Carbohydrates: 19g | Protein: 1g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.5g | Trans Fats: 0.1g | Ldl cholesterol: 5mg | Sodium: 215mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13346IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 1mg
