I become excited about making butternut squash with the arrival of fall. Or maybe, it's that I become excited about fall because of butternut squash. Lovely dish. Made for A-NZ #47 Recipe Tag.
Usually in the past I have always baked my butternut squash in water, so this technique was totally new to me. I added some nutmeg to the brown sugar butter solution. It was loved by the whole family. Made for Veg 'N Swap #28.
I kind of feel like I was cheating by tagging this recipe. I've been baking squash like this since forever without the broiler step. That part was a new twist and I believe I like it better than the plain baking. This was my grandmothers favorite way with "hard squash" and nobody ever turned it down. I added a 1/2 tsp of cinnamon because I love it in the mix and used Splenda brown in half the amount ask for. The Delicata I used came out a bit black on the top edges but that didn't hurt the overall outcome of pure deliciousness. If you have any "squash squimmies" in your family try this on them, if it doesn't win them over they are truly a lost cause in the squash department.
This recipe has been around for at least 100 years; although, the broiler wasn't used and isn't necessary. Just baking the squash will do as our grandmothers did before us. Thanks for sharing. I was recently thinking about this recipe. I haven't made it for a few years.
Always have roasted my squash shell side down but this works better and faster --less dry. Thanks for post.
We used a smaller acorn squash. It was delicious. My DH loves squash. Made for Az/NZ tag.
I used 1/2 a butternut pumpkin (scaled back for 1 serve) and that gave 3 huge serves and was very much enjoyed by the DM and the DS though I personally found a little too sweet for my tastes but was expecting that but very easy to put together and made a nice change from steamed or the usualy roasted pumpkin. Thank you mersaydees made for Make My Recipe Reuion edition.