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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 25, 2012

Easy Roasted Butternut Squash

Tis the season for butternut squash, pumpkins, the scent of cinnamon wafting through the house, all good things in my book.  On this night I tried a new butternut squash recipe where it's first peeled, cut into chunks and then roasted in a heavenly buttery, brown sugar, honey, cinnamon, o.j. mixture.  Oh yeah.

I used a medium sized butternut squash.

Cut the ends off and halved it.  These are very firm, be careful while cutting.

Gut the seeds.

Peel using a vegetable peeler.

Chop into chunks and have your 'assistant' lay them out on a baking sheet......{what she helps with in the kitchen, she also more psyched to taste when finished}.

Pour the butter, o.j., brown sugar, honey, cinnamon, salt and pepper {recipe below} over the butternut squash and toss to cover each piece.  Roast in a 400 degree oven for about 30 minutes.

Sweet, caramelized butternut squash is the result.  So good and Paige liked it as well.

I made enough for leftovers the next day which I'll add to my lunch time salad.

Roasted Butternut Squash

1 butternut squash
2 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup orange juice
1/4 honey
1/4 cup brown sugar
Kosher salt and peper

Preheat oven to 400 degrees.  Cut the ends off the butternut squash, slice in half, scoop out the seeds and peel with a vegetable peeler.  Cut into chunks.  Place on a baking sheet.

Mix together the melted butter, cinnamon, orange juice, honey, brown sugar and salt and pepper.  Pour mixture over the butternut chunks on the baking tray and toss to coat all pieces.

Roast in oven for about 30 minutes.  Enjoy!
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