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Candy or savory butternut squash halves are a shocking fall facet dish that may be dressed up or down. Make this straightforward recipe to function a standalone facet dish or to make use of as the bottom for different dishes!
Vitamin
Like different winter squash, butternut squash is a superb supply of vitamin C, vitamin A (beta carotene) and fiber and a superb supply of different vitamins resembling calcium, potassium, iron, and phosphorus.
Based on USDA vitamin information, one cup of cooked butternut squash cubes accommodates
– 82 energy
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein
Butternut squash shouldn’t be a superb supply of fats.
Slicing winter squash
Use a gentle floor and a pointy knife to chop your squash.
TIP: Verify with the produce staff in your native grocery store. Many will reduce the squash in half for you without charge. (I’ve accomplished this many occasions at my native Publix.)
If that’s not out there…
Right here’s one of the simplest ways to chop most varieties of winter squash:
– Lay the squash on its facet and reduce 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 cook dinner the squash.
Use an analogous methodology for many winter squash resembling sugar pumpkin, kabocha squash and acorn squash.
The hot button is making a steady floor (by slice the bulb finish or standing the squash up on its flatter backside. A pointy knife can be important to soundly slice via the squash.
Scoring the squash shouldn’t be required. Nonetheless, it makes for a lovely 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 pleasing trace of spice that compliments the flavors very effectively.
Slice and luxuriate in this recipe as a facet 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 strategy to take pleasure in winter squash.
Roasted Butternut Squash Halves
Discover ways to roast butternut squash with this straightforward recipe. This barely candy, caramelized squash is an ideal wholesome fall facet dish recipe or it may be used to make a savory mash or roasted butternut soup!
Servings: 6
Energy: 88kcal
Substances
- 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 inside 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 facet up. Scatter the butter, sugar, salt and pepper evenly over the halves. Roast 50-60 minutes, till flesh is fork-tender.
Notes
Suggestions for chopping winter squash
- Use a pointy knife
- Use a gentle chopping board. Use a rubber grip beneath or a moist kitchen towel if wanted to stabilize your board.
Right here’s how you can reduce most varieties of winter squash:
– Lay the squash on its facet and reduce 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.
Vitamin
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
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