Time: 35 min.
Complexity: easily
Servings: 4

Sweet and spicy baked butternut squash is a wonderful side dish for both holidays and everyday meals. To make it as delicious as possible with minimal ingredients, use a ready-made cranberry-nut salad dressing. Combined with a little cayenne pepper and brown sugar, it infuses the squash with incredible flavor and aroma.

Ingredients:

• 2 packages (220 g each) of chopped butternut squash
• 0.5 cup cranberry-nut salad dressing
• 1 tbsp melted butter
• 1 tbsp. l. brown sugar
• 1/4 tsp cayenne pepper

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

pumpkin, cranberry sauce, vegetable relish, brown sugar, ground cayenne pepper

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Preparation:

Step 1
• Preheat oven to 190°C. Line a baking sheet with foil; set aside.
Step 2
• In a medium bowl, combine the pumpkin, salad dressing, melted butter, brown sugar, and cayenne pepper. Transfer to the prepared baking sheet. Bake in the preheated oven for 20–30 minutes, or until the pumpkin is tender. Serve warm.

Votes: 5