Baked Butternut Squash

Recipe by: Michele Urvater | from Monday to Friday Cookbook

Cookstr

Course: Side Dish, Vegetable

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

As with acorn squash, I also bake butternut squash whole, then cut it in half, seed it, and serve. A squeeze of lime juice complements the sweet flavor and mealy texture of the squash.

Yield: 4 servings

INGREDIENTS

1 butternut squash, 2 to 3 pounds
1 to 2 tablespoons lime juice
Salt and freshly ground black pepper

Directions

1. Preheat the oven to 375°F.

2. Scrub the squash, place it on a baking sheet, and prick it in a few places with a sharp knife. Bake until tender, about 1 hour.

3. Remove the squash from the oven, split it in half (hold it in a towel), and scoop out the seeds. Season each half with some lime juice and salt and pepper to taste. Cut each half in half again and serve.

Variations:

• While the squash is baking, melt 2 tablespoons butter in a small skillet over low heat. Stir in ½ teaspoon spice, such as ground cardamom, cloves, cinnamon, or cumin, and, if you like, 1 tablespoon brown sugar. Brush the butter mixture over each portion of squash before serving.

• Or heat 2 tablespoons olive or vegetable oil in a small skillet until hot, stir in ¼ cup minced herbs, like parsley or dill, and drizzle over each portion right before serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 128kcal (6%)

Calcium 136mg (14%)

Vitamin C 61mg (102%)

Vitamin A 1490mcg RAE (50%)

Potassium 995mg

Magnesium 96mg

Protein 3g

Sugar 6g

Fiber 6g