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Roasted Butternut Squash with Cinnamon and Nutmeg

1 small butternut squash

2 TBSP butter

Brown sugar

Ground Cinnamon

Ground Nutmeg  

 

Preheat oven to 425⁰F. Line a small baking sheet with non-stick aluminum foil. Slice the stem off the top of the butternut squash and cut each squash in half lengthwise. Scoop out seeds, membranes, and discard. Lay the squash halves on the prepared baking sheet. Spread 1 tablespoon butter on each of the squash halves (on top of the squash half and in the cavity). Sprinkle brown sugar, cinnamon, and nutmeg over the top of the butter. Cover the prepared squash with another sheet of aluminum foil, folding edges tightly over the edges of the baking sheet. Place in oven and cook for approximately 30 minutes. Remove the aluminum foil and cook approximately an additional 10 minutes until the squash is tender when pierced with a fork.

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