Sugar and Spice Roasted Squash Recipe | How to Peel A Butternut Squash
Well, the Autumn leaves are peaking in spectacular color in my neck of the woods, (New England),
folks are all out apple picking, pumpkin and squash hunting –
and all I want to do is wait for them to come home with the goods,
hang out in the kitchen and cook up something that smells and tastes delicious,
like this Sugar and Spice Roasted Squash Recipe.
I used Butternut Squash for my recipe, but you can use Kabocha squash, or any other firm fleshed squash.
Yum, yum, yum. Can’t wait to serve this with some Roast Pork, or maybe Thanksgiving dinner? (too early to be thinking about that, yet!)
Sugar and Spice Roasted Squash Recipe
Serves: 4
Yields: Up to 6 servings
Total Time: 1 hr 40 min
Cook Time: 25 min
Oven Temp: 350 degrees
Ingredients:
1 can(s) (13 1/2-ounce) unsweetened coconut milk
1/4 cup(s) light brown sugar
8 clove(s) garlic, unpeeled
1 piece(s) (1 1/2-inch) fresh ginger, peeled and thinly sliced
1 fresh hot red chile, thinly sliced
1 teaspoon(s) cinnamon
teaspoon(s) ground cloves
teaspoon(s) ground cardamom
teaspoon(s) freshly grated nutmeg
1 (2-pound) unpeeled butternut or kabocha squash, washed, halved, seeded, and cut into 2-inch pieces
Salt
Directions:
Preheat the oven to 350 degrees F.
In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom, and nutmeg.
Add the squash and turn to coat thoroughly.
Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender.
Increase the oven temperature to 425 degrees F.
Uncover the pan. Turn the squash pieces over and season with salt.
Roast on the top shelf for 15 minutes.
Increase the oven temperature to 450 degrees F. Roast for about 15 minutes longer, until the squash is richly glazed.
Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.
Health Benefits of Squash
~ Low in Fat
~ High in Fiber (Heart friendly)
~ High in Potassium (Bone Health)
~ Vitamin B6 (Immune and Nervous Systems)
~ High in Beta-carotene (Cancer deterrent)
~ Rich in Vitamin C (Antioxidant)
~ High in Antioxidants (Anti-inflammatory)
Tips:
~ Choose unblemished fruit that feel “heavy” with matte skin.
~ Shiny exteriors indicate the squash was picked too early and it won’t be as sweet as a fruit (Yes, it’s a fruit, it has seeds) that is fully grown.
~ Store squash in a cool dry place (not the fridge) Will keep up to 3 months.
~ Cut squash will remain fresh for up to a week, wrapped, in the refrigerator.
How to Peel A Butternut Squash
Well, back to my sketchbooks, my cookbooks, the internet, scouring the globe for new recipes and helpful hints for the kitchen. Stay tuned for a great recipe for Butternut Squash Soup!
What are some of your favorite autumn dishes?
Bon appetit!
Courtesy of: www.Manifest-Your-Hearts-Desire.com
This is such a wonderful recipe for the Fall Holidays. All those fabulous spices…
The secret ingredient to this recipe is the unsweetened coconut milk. Or maybe it’s just the whole wonderful aromatic combination that make this so special…?
Let me know how you like this Sugar and Spice Roasted Squash Recipe in the comments sections. Please share it on Twitter, Facebook, Pinterest, StumbleUpon, or wherever you wish.
What kinds of favorite foods do you serve for the holidays?
Get cookin’,
Sister Chef #3
