Thursday, November 1, 2012

Caramelized Butternut Squash

I have always wanted to use butternut squash as a side dish.  However, my kids seem to have an aversion toward squash in general.  I keep trying to introduce it to them.  They are good troopers to try one helping but then plead with me not to make the squash recipe again.  This time they begrudgingly told me they liked the butternut squash.  Hurray!  I can finally have a fall type vegetable with our meals.  This recipe is a keeper and will grace our table often this winter....and Thanksgiving!  Those lucky kids.

Onto the recipe....

Caramelized Butternut Squash
2 medium butternut squash (about 4-5#)
6-8 Tbl butter 
1/4 cup Xagave (you could use 1/4 cup brown sugar)
1 1/2 tsp salt
1/2 tsp pepper

Step One:
Cut off ends and peel butternut squash.  Scoop out the seeds and cube the squash into 1/4" to 1/2" cubes.

Step Two:
Melt butter and mix in Xagave, salt and pepper.  Toss the liquid mixture over the butternut squash cubes.

Step Three:
Roast 45-55 minutes or until tender.  Turn squash with spatula 2-3 times during the roasting/baking process to get the ingredients well covered over the butternut squash.

Step Four:
Eat and enjoy

I like this recipe because the caramelizing makes the squash taste like a buttered sweet potato, but I am getting the squash in our diet.

1 comment:

  1. This is the only major success in my neverending efforts to get my 16-year-old stepson to eat vegetables - he actually played "duelling forks" with his dad to get the last bites from the platter! I used olive oil and a splash of maple syrup, roasted on a baking stone - amazing!