Wednesday, February 16, 2011

Baked Butternut Squash

So, I had the seed-half of the squash left over from making the chili. That was just enough for two servings of baked butternut.

This isn't as healthy as I had hoped, because it needed butter and brown sugar. Still, it's not as fat-filled as a baked potato with sour cream, and you get more fiber. It tastes more like sweet potato.

1 lb butternut squash
white pepper
butter and brown sugar for garnish.

1. Preheat oven to 350º. Cut squash open lengthwise and scoop out seeds.

2. Place halves, cut side up, in baking dish. Sprinkle lightly with salt, white pepper, and nutmeg. Bake for 1 hour, or until fork-tender.

3. Serve with butter and brown sugar.

Serves 2

Difficulty rating  π

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