Sweet Baked Butternut Squash
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Brown sugar helps bring out the natural sweetness of butternut squash and promotes caramelization during baking. A small amount of sugar can also improve palatability of unfamiliar vegetables, encouraging consumption and acceptance. Makes 4 servings.
Ingredients
| Butternut squash, medium | 1 squash (2 lb) |
| Unsalted butter, softened | 1 tbsp (15 mL) |
| Brown sugar | 1 tbsp (15 mL) |
| Cinnamon, ground | 1/2 tsp (2 mL) |
| Thyme, dried | 1 tsp (5 mL) |
| Rosemary, dried | 1 tsp (5 mL) |
| Salt | 1/4 tsp (1 mL) |
Instructions
- Preheat oven to 425°F (220ºC). Line a baking dish with parchment paper.
- Halve the squash lengthwise. Scoop out seeds; discard. Set squash halves, scooped sides down, on prepared sheet.
- Bake until golden, 20 to 25 minutes (or microwave in a microwave-safe dish for 6 to 8 minutes cut-side down in 1/2inch of water). Turn squash; prick insides with a fork.
- Spread butter and sprinkle brown sugar, cinnamon, thyme, and rosemary on the halves and season with salt.
- Continue to bake until flesh is easily pierced with the tip of a paring knife, about 20 to 25 minutes (or microwave for another 5 minutes). Serve directly after baking.
