Here is the recipe:
1 butternut squash, halved lengthwise and seeded
2 tbsp butter
4 tbsp brown sugar
Sea Salt and black pepper (freshly ground)
Preheat oven to 450 degrees.
Place butternut squash halves in glass pan with cut sides up. Put 1 tbsp butter in middle each squash. Sprinkle brown sugar over each squash. Season with s and p.
Roast 40 minutes, until flesh is fork-tender. Poke squash with fork holes and then pour yummy brown sugar buttery goodness over the holes to absorb in rest of squash. It may not last until dinner or get to gavin's mouth. Yum!
Butternut squash is aaaaaaaaa-mazing! I never ate it much before making it for baby food, but this oh this is way more than baby food! It literally melts in your mouth! You must try and if you put your nose up to squash please give it another try with this recipe! Since Gavin is still a picky eater and sensitive to textures I still have to mash and cook his vegetables so they're soft. Squash is the perfect vegetable for that! My methods for cooking it have evolved as he has grown and can handle mashed rather than pureed foods. I also love it so much I find a compromise between how I would want it and how he'd want it. This newest recipe is amazing. I started with one from allrecipes.com and adjusted the temperature and the measurements of the ingredients. It was really by accident the recipe called for 2 tsp of butter and I interpreted that as 2 tbsp (quite a bit more, no wonder it melts in your mouth! hehe!). So, you can do less butter and still have a great result, but it was oh so yummy that I wouldn't change a thing. I also almost skipped the s&p but as I learned in my cooking class s&p are your main way of seasoning a food and salt will always enhance flavors and boy it was perfect the sweet brown sugar against the fresh pepper and sea salt! Can't even describe how good this is. I also increased the cooking temperature based on my experience roasting squash and knowing I wanted it on the more tender side for Gavin. I also added the 1/2 inch of water in the pan to help create a steaming process and cook the squash more, but it isn't really necessary for a less tender result. I also increased the cooking time from 25 to 40. There is no way it would be done in 25. It will also make your house smell so warm, yummy, and sweet!