Roasted Butternut Squash in Brown Butter and Nutmeg |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe couldnt be easier and is very flavorful. Ingredients:
2 lbs butternut squash, peeled and seeded (about 1 large one) |
2 tablespoons olive oil |
3 tablespoons salted butter |
1/4 teaspoon ground nutmeg or 1/4 teaspoon fresh nutmeg, grated |
Directions:
1. Preheat oven to 375 degrees.
2. Cut peeled and seeded squash into 1-inch cubes.
3. Spray a baking sheet or dish with nonstick cooking spray.
4. Place squash on baking dish and drizzle with olive oil.
5. Toss to coat and arrange in a single layer.
6. Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
7. Transfer to serving dish or bowl.
8. Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only- don't burn it!
9. Pour over squash, toss to coat, and sprinkle with nutmeg.
10. Serve hot.
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