Introduction: Nutty Butternut Squash
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.
1-2 butternut squashes
1/2 cup brown sugar
1/4 maple syrup
3 tbs unsalted butter, chopped
1-2 tbs cinnamon (to taste)
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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.
This is an entry in the
Meat Free Meal Challenge