Baked Butternut Squash
"From one of mom's old 3x5 recipe cards. Perfect for the wet, windy fall time of the year. squash is baked in the oven with a mixture of butter, bacon, maple syrup and rosemary. Super easy, and a real family hit."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Preheat oven to 325°.
- Peel the squash, cut it in half and seed it.
- Turn the cut sides down, and slice into 3/8 inch slices, lengthwise (like a cantaloupe).
- Arrange with the sides down on an oven tray, or baking dish lined with parchment paper.
- Mix the butter, bacon, rosemary and maple syrup together with a fork in a bowl until well blended.
- Room temperature butter makes this a lot easier.
- Salt and pepper to taste.
- Dollop the butter mixture over the squash, it doesn't have to cover all pieces, it will melt.
- Put it into the oven, uncovered and bake for about 40 minutes or until squash is cooked, and a bit caramelized on top.
- At about 20 minutes, turn the squash over and spoon the melted butter all over.
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Reviews
-
Very Good. -
This the best squash I have ever tried. My family wants me to make all the time. -
Excellent. I used three kinds of winter squash, butternut, acorn, and delicata cut into chunks. Roasted as directed. Perfect combination of sweet and savory. Served with smokey black beans and roasted turkey. -
I left the bacon out in an attempt to cut the fat a bit. The result was a delicious, flavorful side dish. The rosemary (I used about a tablespoon of chopped, fresh) really bossted the flavor and cut the sweetness of the maple syrup. Great little dish. -
wow! I didn't expect to like this as much as I did. I had never made butternut squash before, and was a little skeptical but it turned out wonderfully. Nice flavor, a reminder of sweet potato recipes, but much better. We doubled the recipe and had to cook it a little longer, but it came out fine. My mother-in-law mentioned that she might put in less rosemary next time, but loved it anyway. thanks!
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
