By Chef Gretchen Fayerweather
Extra Thoughts: Great way to cook your squash. Add to rice or pasta dishes. Toss with a vinaigrette and serve over a green salad. Make into a main dish by adding chicken.
Food Prep: If you do not have a heavy duty peeler you can simply use a large sharp knife and slice the skin away. It’s easiest to do this while the squash is still whole.
Ingredients:
1 butternut squash
2 Tablespoons olive oil or melted butter
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon salt
Dash cayenne, optional
Diced chicken, optional
1. Heat oven to 425 degrees. Cut off the stem and bottom end of the squash. Slice in two, just where the squash begins to widen. Cut the wider end in half and spoon out the seeds.
2. Use a heavy-duty peeler to peel away the skin, making sure to peel green streaks off, as they can be a little tough. Now cut into even sized cubes.
3. Toss cubes with next 5 ingredients until well coated. Spread squash in single layer onto the lined sheet pan. Do not crowd cubes or they will not brown.
4. Bake squash, turning squash once and rotating pans once, until edges are lightly browned and centers are tender; 30-35 minutes.
5. Serve immediately, garnish with your favorite herbs, cheese, or toss into a pasta or rice dish!
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Large bowl
– Foil lined sheet pan
– Spatula
– Peeler
– Measuring spoons