This recipe is simple, and so good. Not to mention the smell it will send through your home smells amazing. Me being a mom to three young children, I’m always on the search for healthy side dishes, and entrée’s that will pass their judgment. This particular dish is slightly sweet, and pairs very well with most entrée’s. At my home we even make it to have as a snack. The ingredients, minus the actual squash itself, are things I’m sure you already have in your kitchen.
Mis En Place:
Yield: 4 servings, 4oz. Method: Baking
*Butternut Squash, medium dice – 1lb (This is one medium sized squash)
*Salt & Pepper- TT
*Cinnamon- ¼ tsp
*Cardamom, ground (or nutmeg can be used as substitute- 1/8 tsp.
*Brown Sugar- 2 tbsp
*Lemon Juice- 2 tbsp
*Whole Butter, melted- 2oz.
Preheat oven to 350.
Before you start always gather your mis en place. First, you are going to cut the squash right at the base and neck. This will give you two pieces to work with making it more manageable. Next wash then peel the squash, clean the seeds out of the middle (use a spoon to do this) and cut into medium size dice. You can use a vegetable peeler to peel the squash, or your chef knife. Personally, I recommend the peeler. I have done this both ways, and the peeler is easier. Then, you will need to take a small sauce pan and melt 2oz. of butter on your stove top. Set this aside once melted.
Once you have diced the squash place the pieces in a buttered dish. Season with salt, pepper, cinnamon, cardamom, and brown sugar. To do this just sprinkle the ingredients evenly over the dish. Next you will drizzle the lemon juice and melted butter over top of the squash. Once finished with all the ingredients you are going to bake uncovered in a 350* oven until tender, this will take approximately 50 minutes. For garnish you can use finely chopped parsley, or finely chopped rosemary.
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