Harvest Butternut Squash
The smell of butternut squash baking is like walking into my mom’s house in the fall. Perfectly savory and sweet, this dish makes the perfect fall and winter side. The butternut squash in our garden is just starting to ripen, and soon we’ll have an abundance to enjoy. Pass this fall family favorite around your table this season and nourish bellies of all ages.
Ingredients
- 1 butternut squash
- 1/4 cup brown sugar
- 1-2 tbsp butter
Instructions
- Remove the stem from the butternut squash and slice in half the long way. Remove the seeds.
- Bake on a baking sheet at 350°F. Baking cut side down will help keep the squash more moist. If you prefer your squash not as moist, you can bake cut side up and add your brown sugar right away. Otherwise you can flip part way through and add your brown sugar if you prefer (or honestly you can wait until it is full cooked and just mix it in). I personally like to add my brown sugar to get a little more caramelized flavor.
- Bake for about an hour or until the squash is slightly browned and the center is tender when checked with a fork.
- Cut back the dried outer later from the center of the squash and scoop out the center into a bowl. Mix in butter.
- Mash the squash to your desired consistency.