Sugar And Spice Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

SUGAR AND SPICE BUTTERNUT SQUASH

Steps:

• Preheat oven to 375degreesF. Line a baking sheet with aluminum foil; set aside. In a medium bowl, stir together squash, salad dressing, melted butter, brown sugar, and cayenne pepper until well combined. Transfer to prepared baking sheet. Bake in preheated oven for 20 to 30 minutes or just until tender. Serve warm.

SUGAR AND SPICE BUTTERNUT SQUASH

Steps:

• Pre-heat oven to 375 degrees. Slice the butternut squash lengthwise in half, peel, and chop into cubes (approximately 1 inch in size). Set aside. Melt butter in the microwave, so that it can be poured over the squash cubes. Put butternut squash in an oven-safe pan, and, pouring butter over squash, toss the cubes until coated (I mix them up with my hands). Push squash close together, so no cubes are far away from another (this prevents drying out in the oven). With your hand, sprinkle a desired amount of brown sugar over top of the cubes. For the finishing touch, pinch a small amount of nutmeg over the cubes. Put in oven for 45 minutes, stir occasionally if the squash appears to be drying out a little. The combined juice from the touching squash and the butter should be enough, though. When serving squash, don't put out the burnt sugar, just leave it in the pan.

SPICED BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
• In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.