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Home » butternut squash

butternut squash

Baked Butternut Squash Zig Zags

July 19, 2016 By Patty Limatola-Tanenbaum 2 Comments

Butternut Squash BakedRecently I was introduced to Trader Joes (I am not sponsored by them, nor do they pay for advertising) Butternut Squash Zig Zags.  The idea of having butternut squash, cleaned, cut and ready for use was very appealing to me.

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Filed Under: Side Dish, Vegetables Tagged With: baked, butternut, butternut squash, different, easy, mm-good, mmgood, recipe, recipes, side-dish

Acorn Squash Stuffed with Sausage and Cranberries

December 1, 2015 By Patty Limatola-Tanenbaum Leave a Comment

Stuffed Acorn

For those who subscribe to my site you will notice a very common theme in the past few posts, yams…yams…and acorn squash.  I love this time of the year when rooted vegetables and squash are in season, the best part is baking the vegetables as it warms the house and creates a savory sweetness smell (is that even possible)?

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Filed Under: Dinner Entree, Side Dish, Vegetables Tagged With: amazing, baked, brussels, brussels-sprouts, butternut, butternut squash, delicious, different, healthy, homemade, ideas, meal-plan, menu, mm-good, mmgood, Side, side-dish, squash, thanksgiving, traditional, yummy

Butternut Squash and Brussels Sprouts

November 19, 2015 By Patty Limatola-Tanenbaum Leave a Comment

brussels squash

I love when things happen by accident when it comes to creating a new recipe…this recipe for butternut squash with brussels sprouts is one of those recipes.  This is a perfect fall side dish and even great for Thanksgiving, it will be my new addition this year as it was super easy and so delicious!

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Filed Under: Easy Entertaining, Holiday, Side Dish, Vegetables Tagged With: amazing, baked, brussels, brussels-sprouts, butternut, butternut squash, delicious, different, healthy, homemade, mm-good, mmgood, Side, side-dish, squash, thanksgiving, traditional, yummy

Roasted Butternut Squash Recipe

March 5, 2013 By Patty Limatola-Tanenbaum Leave a Comment

It’s “Tasty Tuesday”…while I know that butternut squash is not a spring vegetable and usually you only find it in the fall, in today’s day and age, seems like you can find anything anytime.  I was shopping in my local Costco and I noticed they had precut butternut squash, my initial thought was it’s out of season but when I picked up the package, it looked so fresh I just had to buy it.

I usually roast my butternut squash, even if i’m making a soup out of it as roasting them brings in a whole new element to any dish.  When I roast my butternut squash, I usually toss my butternut squash in some olive oil, then I put it on a baking pan add brown sugar, salt and pepper and I bake it in a 400 degree oven for 50-60 minutes.  It comes out amazing!!!

I thought to myself, is there another option?  So I searched the web and found a recipe I believe belongs to Ina Garten, although the recipe I got only had the measurements and not the actual instructions.  I knew I had two options, I could look up her butternut squash recipe to confirm the ingredients and how to make it or I could take the measurements and create it the way I thought would work.  If any of you know her recipe or want to look it up, I’d welcome your feedback.

The biggest difference is is that she uses melted butter instead of olive oil.  I know this small change of butter instead of oil would add a lot of flavor and calories but I was up to the challenge.  It’s a very rich dish and very easy to make.

I melted my butter with my brown sugar and salt/black pepper

Butternut Squash melted butter

I then placed my cut butternut squash on a baking dish

Butternut Squash 1

Coated the butternut squash with the melted butter/brown sugar mixture

Butternut squash 2

I placed it in my 400 degree oven and baked it for about 20 minutes before I tossed my butternut squash

Butternut squash 2

I tossed my butternut squash and cooked it again for 20-25 minutes

Butternut squash done

I poked my butternut squash and they were cooked all the way through but I still wanted more of that caramelization so I put on my broiler and stuck my butternut squash in for an additional 4-5 minutes (sorry for the blurry photo)

Butternut squash baked

here is one of the butternut squash in a bowl

Butternut Squash

and here it is plated with my Lemon Chicken with Artichokes and Mushrooms

Chicken:Butternut Squash plated

I will say that while I really enjoyed the butternut squash cooked with the melted butter, they were very rich.  I personally think I enjoy them my way.  I will do them that way next time so you too can compare.

Nonetheless…enjoy!

 Thank you for visiting my site and I hope you enjoy this recipe along with others.  To make sure you are being kept up with all my new posts, please make sure to subscribe in the box listed on the top of the page. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.  Thank you again!

Print
Roasted Butternut Squash

Ingredients

  • 2 pounds Butternut squash (mine were already cleaned and cut for me)
  • 8 tablespoons Butter, melted
  • 1/4 cup Brown sugar, packed
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Black pepper

Directions

  1. Preheat your oven to 400, put your cubed butternut squash on a baking sheet.
  2. Melt your butter with brown sugar, salt and pepper
  3. Once your butter is melted, coat your butternut squash with the melted butter and spread your butternut squash out in a single layer on your baking sheet. Place in your oven.
  4. After 20 minutes toss your butternut squash, toss again in 20 minutes. Your butternut squash is probably cook through if you are happy with the outcome then you are all done. For me, I put my broiler on and broiled it for an additional 3-5 minutes.
3.1
https://mmgood.com/roasted-butternut-squash/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Holiday, Side Dish, Vegetables Tagged With: amazing, brown sugar, butternut squash, caramelized, delicious, dinner, food, Ina Garten, like, love, mm-good, mmgood, recipe, Roasted, side dish, sweet

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My name is Patty Limatola-Tanenbaum and I am a “certified chef” who graduated from the Westlake Culinary Institute. While I have the experience from culinary school, I’m really only a home cook that loves to experiment and try new things. I am a single mom of two teenaged children and everyday my children teach me invaluable lessons about life.

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