On my way to 100 recipes in 100 days. Here is recipe 60: Baked Butternut Squash!
First, I cannot believe I am already on recipe 60. Second, it has been easier than I thought to find new recipes thanks to Pinterest and an abundance of cooking magazines. I still get a majority of my recipes from The Pioneer Woman and Taste of Home. They have the best variety and never fail recipes.
We participate in Bountiful Baskets. Every week we get some of the same things, and then some seasonal surprises. Squash isn’t necessarily in season right now, but it has been a few months since I made one. This recipe was fast and my girls loved it. I love any kind of squash. The cinnamon sugar sprinkle made it a sweet treat. Squash is loaded with good nutrients. Toss it in your menu rotation for variety.
Baked Butternut Squash
*From Taste of Home*
1 butternut squash
2 tablespoon butter, melted
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
6 teaspoon brown sugar, divided
1. Cut squash in half lengthwise. Discard the seed. Brush the squash halves with butter.
2. In a small bowl, combine the salt, cinnamon, nutmeg and pepper. Sprinkle over squash halves. Place 2 teaspoon of brown sugar in each half and then sprinkle the remaining over the cut sides.
3. Place squash in an 11X7 baking dish coated with cooking spray. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 20-30 minutes until tender.
Liked my Baked Butternut Squash recipe? Try Double Glazed Pumpkin Spice Scone
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