After roasting a couple of butternut squash in the oven, I got the idea to finally try out that old squash recipe. You know the one. When someone tries to pass off an unknown gourd to you and says,
“All you have to do is cut it open, take the seeds out, sprinkle it with a little brown sugar & cinnamon on top, then bake it until it tender.” Oh, ok.
Actually, this recipe didn’t cross my mind until AFTER I had the squash tender, but I went for it anyway. It turned out alright. It was simple and not much different than eating candied sweet potatoes. In fact, I’ll go so far as to say that if tasted in a blind food tasting, I wouldn’t know the difference.
I did like keeping the shape of the butternut squash in tact and sweetening it as shown above. I have seen baby butternut squash and thought this would be a fun way to serve them for Thanksgiving dinner. Yes, it would be extra work, but if you employed someone else to do the job, than it would be a piece of cake or gourd.
HERE’S ALL IT TAKES
- 1 small butternut squash
- nonstick spray
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- handful of marshmallows for topping
Preheat oven to 400ºF.
Cut squash in half, scoop out seeds with a melon baller (SAVE THE SEEDS) and place cut side down on a cookie sheet coated with nonstick spray. Bake for 25 to 30 minutes until fork tender, but not so far as mushy.
Remove from oven and allow to cool just a few minutes. The skin will pull apart from the flesh and is super easy to remove. Carefully, flip the squash over to show the cut side.
In a pyrex bowl or measuring cup, melt the butter and dissolve the brown sugar together in the microwave. Start on 80% power, 1 minute at a time until sugar is dissolved. Pour over squash and top with marshmallows.
Return to the oven for 5 minutes or so, until marshmallow tops have turned lightly golden.
You’re ready to eat!