bri's butternut squash
|
|
My friend Brian went on a cooking spree awhile back and found a great way to prepare butternut squash. Goes well with any variation of pork loin (and will maximize the use of the oven for that day) or with orange-salsa pork chops.
If you don't want to cut squash into cubes, you can also just slice, seed and bake the squash in two halves, and right about when it's completely cooked (you'll know because it will be soft), scoop it out, dump it into a pan, mash it coarsely with butter, sprinkly the brown sugar over, and then let the tops carmelize a little.
If you don't want to cut squash into cubes, you can also just slice, seed and bake the squash in two halves, and right about when it's completely cooked (you'll know because it will be soft), scoop it out, dump it into a pan, mash it coarsely with butter, sprinkly the brown sugar over, and then let the tops carmelize a little.
|
1 butternut squash
3T unsalted butter, melted |
About ¼ cup brown sugar
Hawaiian salt and black pepper, to taste |
Preheat the oven to 400 degrees F. Cut the squash into 1 – 1½-inch cubes. Mix melted butter and brown sugar. Coat squash with butter/brown sugar mixture. Sprinkle with salt and pepper.
Bake for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times to make sure it browns evenly.
Bake for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times to make sure it browns evenly.
