Butternut squash is so good. I love it and my husband who usually does not like any type of squash will eat this. It tastes remarkably similar to sweet potatoes so if you like sweet potatoes, you’ll love this too.
· 2-3 lbs. butternut squash
· ½ c. butter, melted
· ½ tsp. cinnamon
· ¼ tsp. salt
· 1/8 tsp. pepper
· 1/8 tsp. nutmeg
· Parsley (optional, to garnish)
Preheat your oven to 375 degrees. Grease a 9”x13” cake pan and set aside.
Wash your butternut squash and peel it using a potato peeler. Slice the squash vertically down the center. Scoop out the seeds. Now slice each squash half into about ½”- 1” pieces. Put the squash pieces into a large bowl.
In a small bowl, combine the butter, salt, pepper, cinnamon and nutmeg together. Pour over the squash and stir well to make sure all the squash is coated. Place the coated squash into the cake pan and bake for 45-50 minutes or until the squash is done. It will be fork tender when it is done. Remove, sprinkle with some parsley, if desired, and enjoy.
Serves 6 with each serving having about 30 carbs.
This lovely side dish goes with just about anything. I have served it with Dr. Pepper Shredded Chicken Sandwiches, with BBQ ribs and with Pineapple Glazed Ham. You can’t go wrong serving it with any meal.
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