Sweet Butternut Squash
- Number of Servings: 2
Ingredients
1 (2 to 3 pounds) butternut squash 1 tbsp brown sugar1/2 tsp ground cinnamon2 tbsp butter
Preheat oven to 350 degrees.
Place whole squash onto an ungreased baking sheet, and prick in a few places with a sharp knife.
Bake, uncovered, 1 1/2 hour or until tender. Remove from oven.
Cut squash in half lengthwise and remove fibers and seeds.
Cut each half in half again and place on serving platter.
In a small frying pan over low heat, melt 2 tablespoons butter, stir in 1/2 teaspoon ground cinnamon, add 1 tablespoon brown sugar, and stir until well blended.
Brush the butter mixture over each portion of squash before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user PAULJR.
Place whole squash onto an ungreased baking sheet, and prick in a few places with a sharp knife.
Bake, uncovered, 1 1/2 hour or until tender. Remove from oven.
Cut squash in half lengthwise and remove fibers and seeds.
Cut each half in half again and place on serving platter.
In a small frying pan over low heat, melt 2 tablespoons butter, stir in 1/2 teaspoon ground cinnamon, add 1 tablespoon brown sugar, and stir until well blended.
Brush the butter mixture over each portion of squash before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user PAULJR.
Nutritional Info Amount Per Serving
- Calories: 209.4
- Total Fat: 11.2 g
- Cholesterol: 30.0 mg
- Sodium: 579.8 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.3 g
- Protein: 1.9 g
Member Reviews
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CD5116448
I do something similar. I half the acorn squash and remove seeds, then place on a cookie sheet. In the well left by the seeds I put 1 pat of butter and sprinkle with either brown sugar and cinnamon or real maple syrup and bake 30 minutes covered with tin foil, then 15 uncovered at 375. - 11/18/10