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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a wonderful fall recipe that we love to have for a side dish w/ any meal. It has the perfect amount of sweetness. Ingredients:
2 medium butternut squash (about 4 - 5 lbs) |
3 tbsp unsalted butter |
3-4 tbsp brown sugar |
1 tsp kosher salt |
1/2 tsp fresh ground black pepper |
1/4 cup milk, half & half, evaporated milk....anything you have lying around (i use 1 % milk) |
Directions:
1. Preheat oven to 400 F
2. Cut off and discard ends of squash.
3. Peel, cut in 1/2 length wise and remove seeds.
4. Cut squash in about 3/4 cubes and place on baking sheet.
5. Stir together melted butter, brown sugar, salt, pepper, and milk.
6. Toss all ingredients together and spread in a single layer.
7. Roast for 30 minutes, turning half way through, or until the squash is very tender. Try not to let it brown.
8. Transfer squash and the pan drippings to a mixing bowl or casserole dish and mash or mix w/ hand mixer until smooth.
9. Season to taste if necessary (I never have to though). Enjoy!
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