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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.
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.
• 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.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
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