Roasted Butternut Squash Side Dish
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To make a delicious butternut squash side dish, simply cut it in half and roast it, then cut the flesh to your liking. Before baking, top each with a knob of butter and a sprinkle of brown sugar to bring out the pumpkin's natural sweetness with wonderful caramel notes. A pinch of salt and black pepper will balance the flavor perfectly. You can serve some of the squash immediately, and save the rest for later. It's also delicious chilled!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium butternut squash, halved lengthwise and seeded
- 4 tsp butter
- 4 tsp. brown sugar
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the butternut squash halves, flesh side up, on a large baking sheet. Spread 1 teaspoon of butter in the center of each half. Sprinkle with brown sugar. Season with salt and black pepper.
- Bake for 50-60 minutes, until the flesh is tender when pierced with a fork. Set the two halves aside for another time.
Author of the recipe - Robin Miller is a food writer and nutritionist.
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