December 22, 2013
Butternut Squash has never been my favorite.
As a kid growing up, I used to dislike to see it on my plate, so much in fact, I have never served it in my house.
Until this past week.
We were lucky enough to find a bag of it on clearance already cubed and ready to be cooked.
I really didn't want to buy it, but it was a 2 pound bag and my husband wasn't giving up on it.
I read the recipe on the bag about how to cook it - and there were also several ways to cook it.
I remembered the dry, stringy stuff from the past, and I was determined not to end up with that.
So, I decided to spread it in a baking pan and drizzle it with butter and sprinkle it with brown sugar.
After tossing it around to coat it, I baked it for about 35 minutes in the oven, turning it once halfway through.
It smelled really good while it was cooking.
But the test was about to come once it finished baking.
And I have to admit, that Caramelized Butternut Squash is really good.
It's a good source of vitamins A and C.
And that two pound bag has lasted for four meals.
So now that I know the secret of cooking it, it will certainly find it's way into the grocery basket again.