How can it be Wednesday and time for another recipe already? We were given several acorn and butternut squashes, which Hiram loves. Me, not so much. But, I do hate to see food go to waste. So the hunt is on for new squash recipes so Hiram doesn’t get tired of all this free food. Today’s recipe is my variation of one found at the Taste of Home website. Once the amount of butter increased to 4 tablespoons, the dish received Hiram’s coveted seal of approval.
Baked Butternut Squash
1 butternut squash, about 2 pounds
2 tablespoons butter, melted
2 tablespoons butter, room temperature
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
5 teaspoons brown sugar, divided
Preheat oven to 350°. Cut squash in half lengthwise; scoop out seeds and discard. Brush squash halves with butter. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves. Place 2 teaspoons brown sugar and one tablespoon room temperature butter in the cavity of each half. Sprinkle remaining brown sugar over cut sides of squash.
Place in an 11-in. x 7-inch baking dish coated with cooking spray. Cover and bake 40 minutes. Uncover; bake 15-25 minutes longer until squash is tender when poked with a fork.
