Orange Butternut Squash
Prep time:
15 minutes
Cook time:
40-45 minutes
Servings:
Makes 4 (3/4-cup) servings
Quick Tips
Prep Tip: No need to throw out the squash seeds. If you want, save and roast them for a snack. Just place squash seeds in colander. Thoroughly wash with cold water, removing any squash flesh. Drain well. Place seeds in measuring cup and note the number of cups of seeds. For every 1 cup of seeds, you will need 1 1/2 teaspoons vegetable oil and 1/4 teaspoon salt.
In medium bowl, toss together seeds, vegetable oil and salt. Spread on large piece of wax paper. Let stand at room temperature for 24 to 48 hours or until dry, stirring occasionally. Preheat oven to 300°F. Remove seeds from wax paper. Place in a single layer in shallow baking pan. Bake, uncovered, for 25 to 35 minutes or until beginning to brown, stirring every 10 minutes. Cool completely.
Orange Butternut Squash
Enjoy the healthy goodness of winter squash with this recipe. Bake the squash until it’s tender, and then coat it with a sweetened orange-cinnamon glaze.
Ingredients:
- 1 small (1 1/2 pound) butternut squash
- 1/3 cup orange juice
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Directions:
- Preheat oven to 425° Rub a little cooking oil or shortening in a thin layer on the inside surfaces of an 8 x 8 x 2-inch baking dish. Set aside.
- Place squash on cutting board. Use sharp, heavy knife to cut 1/2-inch from both ends of squash. Cut squash in half lengthwise. Use spoon to scrape away seeds and darker orange strands of pulp around the seeds. Throw out pulp strands. Either throw out seeds or save to roast (see Prep Tip).
- Use small knife to carefully cut off about 1/8 inch of the squash’s outside peel.
- Cut the squash flesh into 1-inch pieces (should have about 4 cups). Place in prepared baking dish.
- In a small bowl, stir together orange juice, syrup (or honey), salt and cinnamon. Drizzle over squash. Stir until combined.
- Cut butter into small pieces. Spread over squash.
- Bake, uncovered, for 40 to 45 minutes or until squash is tender, stirring every 10 minutes.
Quick Tips
Prep Tip: No need to throw out the squash seeds. If you want, save and roast them for a snack. Just place squash seeds in colander. Thoroughly wash with cold water, removing any squash flesh. Drain well. Place seeds in measuring cup and note the number of cups of seeds. For every 1 cup of seeds, you will need 1 1/2 teaspoons vegetable oil and 1/4 teaspoon salt.
In medium bowl, toss together seeds, vegetable oil and salt. Spread on large piece of wax paper. Let stand at room temperature for 24 to 48 hours or until dry, stirring occasionally. Preheat oven to 300°F. Remove seeds from wax paper. Place in a single layer in shallow baking pan. Bake, uncovered, for 25 to 35 minutes or until beginning to brown, stirring every 10 minutes. Cool completely.
Prep time:
15 minutes
Cook time:
40-45 minutes
Servings:
Makes 4 (3/4-cup) servings
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
