Candy or savory butternut squash halves are a shocking fall aspect dish that may be dressed up or down. Make this simple recipe to function a standalone aspect 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 reminiscent of calcium, potassium, iron, and phosphorus.
In accordance with USDA vitamin information, one cup of cooked butternut squash cubes incorporates
– 82 energy
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein
Butternut squash shouldn’t be an excellent supply of fats.
Slicing winter squash
Use a gradual floor and a pointy knife to chop your squash.
TIP: Examine with the produce workers in your native grocery store. Many will lower the squash in half for you without charge. (I’ve carried out this many occasions at my native Publix.)
If that’s not accessible…
Right here’s one of the simplest ways to chop most varieties of winter squash:
– Lay the squash on its aspect 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 prepare dinner the squash.
Use the same methodology for many winter squash reminiscent of sugar pumpkin, kabocha squash and acorn squash.
The secret’s making a steady floor (by slice the bulb finish or standing the squash up on its flatter backside. A pointy knife can be important to soundly slice via the squash.
Scoring the squash shouldn’t be 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 comfortable, 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 nicely.
Slice and luxuriate in this recipe as a aspect 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 solution to get pleasure from winter squash.
Roasted Butternut Squash Halves
Learn to roast butternut squash with this simple recipe. This barely candy, caramelized squash is an ideal wholesome fall aspect dish recipe or it may be used to make a savory mash or roasted butternut soup!
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 throughout 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 aspect up. Scatter the butter, sugar, salt and pepper evenly over the halves. Roast 50-60 minutes, till flesh is fork-tender.
Notes
Suggestions for reducing winter squash
- Use a pointy knife
- Use a gradual reducing board. Use a rubber grip beneath or a humid kitchen towel if wanted to stabilize your board.
Right here’s the best way to lower most varieties of winter squash:
– Lay the squash on its aspect 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: 88kcalCarbohydrates: 19gProtein: 1gFats: 2gSaturated Fats: 1gPolyunsaturated Fats: 0.1gMonounsaturated Fats: 0.5gTrans Fats: 0.1gLdl cholesterol: 5mgSodium: 215mgPotassium: 447mgFiber: 3gSugar: 7gVitamin A: 13346IUVitamin C: 26mgCalcium: 64mgIron: 1mg
