Recipe of the Month - December 2010
Roasted Butternut Squash
Sometimes the simplest foods are the most satisfying! The brown sugar in this recipe helps bring out butternut squash’s mildly sweet and nutty flavor. This orange vegetable is a good source of potassium and magnesium, two nutrients that most people need more of. Share one squash between two people, or save half for tomorrow!
1 medium butternut squash
2 tsp. soft spread margarine (without partially hydrogenated oil)
2 tsp. brown sugar
- Preheat oven to 400°F.
- Wash and dry butternut squash with a clean towel. Cut the squash in half lengthwise. Use a spoon to scrape out the seeds and pulp.
- Place butternut squash halves on a baking sheet, flesh side up. Sprinkle with margarine, brown sugar, and a dash each of salt and pepper.
- Roast 25 minutes or until tender.
Makes two servings.
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