Butternut Squash is a delicious winter squash that I love to use as often as possible. It is naturally sweet but I love to enhance that flavor with some other sweet flavors. Today, I am featuring the low calorie and delicious Butternut Squash! You have probably seen this vegetable in the supermarket or farmers market as a large oddly shaped vegetable.
It can seem daunting to cut up a Butternut Squash, and if that’s not for you the supermarket sells the precut cubes for not too much more than buying it per pound. If are buying this per pound it’s pretty simple to cut up. Begin by peeling the vegetable until all the skin is removed and slice in half. Scoop out the inside if there are any seeds. Cut the squash smaller pieces and then into cubes. Careful running your knife through the vegetable it can be tough to cut!
You can use butternut squash in so many delicious recipes and also substitute it for yams, sweet potatoes, or regular potatoes! I decided to use a little bit of honey, light brown sugar, and cinnamon to candy these.
What you need:
- 3 pound butternut squash peeled, seeded, and cut into cubes
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1 tablespoon olive oil
What to do:
- Preheat the oven to 400 degrees.
- Prepare butternut squash into cubes and place into a large bowl. Toss with brown sugar, honey, cinnamon, salt pepper, and olive oil.
- Pour into a dish to bake. I prefer the butternut squash to be close together instead of a roasting effect so they can cook in their juices and create a yummy sauce.
- Cook for about 40 minutes or until soft, let sit for a few minutes so it can come together and serve.