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Maple-Spice Butternut Squash

Posted By Suzanne McMinn On June 6, 2010 @ 11:15 am In All Recipes,Entertaining,Holiday,Side Dishes,Vegetables | No Comments

Cut squash into quarters. (Butternut squash is hard to cut! Get a big knife.) Scoop seeds out with a spoon. (Reserve seeds to roast! See note at end of recipe.) Place pieces cut-side down in a large baking pan. Pour hot water in the pan to a depth of about 1/4-inch. Bake at 350-degrees for 50 to 60 minutes, or until tender. Cool squash; peel.

Cut squash into 1/2-inch slices and place in a lightly greased pan. (Depending on the size of your squash, choose a pan that will allow you to place the squash slices in a single layer.) Pour melted butter and maple syrup over squash then sprinkle with cinnamon, nutmeg, and cloves. Cover pan and return to 350-degree oven. Bake for 15 minutes, covered, then another 10 uncovered, until glazed and hot and delicious! (Optional: you can add 1/4 cup raisins and/or chopped pecans on top.)

Don’t forget you can roast butternut squash seeds, just like you’d roast pumpkin seeds. Tossed with a bit of oil and salt, it is a great snack!


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