Candy or savory butternut squash halves are a surprising fall aspect dish that may be dressed up or down. Make this straightforward recipe to function a standalone aspect dish or to make use of as the bottom for different dishes!
Diet
Like different winter squash, butternut squash is a superb supply of vitamin C, vitamin A (beta carotene) and fiber and an excellent supply of different vitamins reminiscent of calcium, potassium, iron, and phosphorus.
Based on USDA vitamin knowledge, one cup of cooked butternut squash cubes incorporates
– 82 energy
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein
Butternut squash just isn’t an excellent supply of fats.
Slicing winter squash
Use a gradual 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 instances at my native Publix.)
If that’s not obtainable…
Right here’s one of the best ways to chop most forms 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 an analogous technique for many winter squash reminiscent of sugar pumpkin, kabocha squash and acorn squash.
The secret’s making a secure floor (by slice the bulb finish or standing the squash up on its flatter backside. A pointy knife can be important to securely slice by means of the squash.
Scoring the squash just isn’t required. Nonetheless, it makes for a horny end and helps the butter and sugar seep into and season the crevices of the squash for a tender, 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 nice 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 straightforward Butternut Squash Soup.
My Roasted Butternut Squash and Apples recipe is prepared in half the time and is one other nice option to get pleasure from winter squash.
Roasted Butternut Squash Halves
Learn to roast butternut squash with this straightforward 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!
Servings: 6
Energy: 88kcal
Elements
- 1 medium butternut squash, halved
- 1 tablespoon salted butter, cubed
- 2 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon coarse black pepper
- toasted pecans (elective)
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
Ideas for slicing winter squash
- Use a pointy knife
- Use a gradual slicing board. Use a rubber grip beneath or a humid kitchen towel if wanted to stabilize your board.
Right here’s the way to lower most forms 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 along with your recipe.
Diet
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
