Recipe: sweet pumpkin spice butternut squash

Sweet potatoes, pumpkins and squash are essentially relatives, so why not treat them similarly? I understand that many squashes have distinct flavors such as acorn squash being a little more nutty, but butternut squash I believe has a lot of diversity.

I’m going out on a limb to say that I think there are two main ways to cook butternut squash, boil it or roast it. I typically roast it. Tonight it was cubed before roasting. Many times, I halve it, de-seed it and lay it face down on a baking sheet to cook with a little salt. Tonight, I did something similar by using a baking sheet, but I guess I have pie on my mind.

What you’ll need

  • Butternut squash
  • Olive oil
  • Pumpkin pie spice
  • Splenda
  • Sharp kitchen knife (or a knife that will cut through squash)
  • Mixing bowl
  • Cooking spray
  • Baking sheet
  • Oven

Directions 

  1. Preheat the oven to 350 degrees
  2. Start cutting your squash by halving it. Once you have it cut in half, de-seed it. I like to use and ice cream scoop because it pulls all the seeds and strings out easily.
  3. After you’ve de-seed your squash, start cutting it into cubes. To remove the skin, I cut it off, trying to keep as much of the meat as possible.
  4. Once your squash is cubed add it to your mixing bowl and sprinkle with a little olive oil. I use about 1 tablespoon. You may need to adjust this depending on how much squash you have in your bowl.
  5. Spray baking sheet with cooking spray. Even though you tossed the squash in olive oil it an still stick to the baking sheet.
  6. Dump squash onto baking sheet and spread evenly so that no pieces are on top of each other.
  7. Sprinkle pumpkin pie spice over squash. Use as generously as you would like. You can also use just cinnamon if you don’t like the other spices in the blend.
  8. Sprinkle a teaspoon of Splenda over the squash.
  9. Bake for 10 minutes or until slightly crispy.

I’ve heard of people using honey to sweeten up squash, what ways do you like to prepare and cook yours?

❤ Cristina

 

 

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