Showstopper Roasted Squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 Squash (dumpling, acorn, butternut, etc)
cooking spray
8 tablespoons butter
4 teaspoons brown sugar
salt and pepper to taste
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Directions: |
Directions:Preheat the oven to 400ºF
Start by cutting the top off the squash and removing the seeds (just like when you make a jack-o’-lantern).
Coat with cooking spray. Put tops back on. Place on a baking sheet and roast for 45 minutes.
Add the butter and brown sugar directly into the shell.
Using a fork, gently remove the flesh from the sides and bottom of the shell. Leaving a border of unmashed flesh to keep the shell stable and to prevent collapsing (about a quarter to half-inch will do).
Salt & pepper to taste and serve. |
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Personal
Notes: |
Personal
Notes: This recipe calls for eight squash, but only serves four shells as it takes two squash to fill one shell (as pictured). Just remove the flesh from the extra squash, and add it to the one you’re serving before mashing.
You can use lids to keep the squash warm for up to 15 minutes. Anything longer will require keeping them in a warm oven.
Depending on the size of your squash, cooking times will vary. Check for doneness at around 40 minutes. It’s done cooking when the flesh is tender all the way through to the skin.
Variations:
Use maple syrup in place of the brown sugar for a delicious alternative.
For a savory twist, leave out the sugar and add your favorite chopped herbs.
Add shredded cheese instead of sugar before mashing for an all-new dish the kids will love!
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