Nutty Butternut Squash

Introduction: Nutty Butternut Squash

About: I work in the mental health field as a community based clinician in both outpatient setting and mobile crisis. I also have a duel career in health and wellness doing massage and personal exercise training. ...

Our CSA keeps giving us butternut squashes, something my wife and I have never really eaten, so we've had a lot of opportunities to try different recipes. This one we made for a party and it was so popular we made it again for Thanksgiving.

Supplies:

1-2 butternut squashes

1/2 cup brown sugar

1/4 maple syrup

3 tbs unsalted butter, chopped

1-2 tbs cinnamon (to taste)

pecans, walnuts

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Step 1: Prep Squash

Preheat oven to 400.

Butternut squash is tough so you need to microwave it for a few minutes or stick it in the oven for 10-15 minutes before it's easy to peel.

When the squash is soft, peel the skin off and begin slicing. Scoop out the seeds.

Dice the squash into 1/2-1" cubes and put in a baking pan.

Step 2: Toppings

Add the brown sugar, butter, maple syrup, and cinnamon to the squash and mix well. Bake at 400 degrees for 30-40 minutes or until the squash is soft.

Step 3: Nuts

Add the nuts during the last 5 minutes of baking.

If you're taking this to a party, bake for only 20 minutes and then finish off at the party so the squash is warm and has texture and isn't too soggy/mushy.

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