Half Baked Harvest Butternut Squash
Whats the best way to cook butternut squash.
Half baked harvest butternut squash. Slice the squash in half lengthwise and place it on a heat-safe plate flesh side up. Generously butter a 9- by 12-inch baking dish. Spread the apple butter over the dough leaving a 1-inch border.
Whether you use oil water or nothing at all or you place the squash face-up or face-down the baking time should not change. Sprinkle remaining brown sugar over cut surfaces. Bake for 60 minutes or until easily pierced with a fork.
Cut the butternut squash in half lengthwise and place flesh side down on a foil lined baking sheet. 3 tablespoons of humus. Tieghan Gerard is the accomplished cook and author behind Half Baked Harvest an award-winning food blog that has since spawned two best-selling cookbooks and nearly 1 million Instagram followers since its 2012 founding.
On a lightly floured work surface roll out the dough to a ΒΌ-inch thickness. Transfer to a quarter sheet baking. Baking dish coated with cooking spray.
Transfer to the oven and roast for 25-30 minutes flipping halfway through cooking until the squash is. If you want to eat it alone the fastest method is in the microwave. Heat the 1 tablespoon of olive oil in a medium skillet over high heat.
Then top with the butternut squash sage and prosciutto. While this recipe uses another variety of squash it works just as well with butternut as the pomegranate seeds and roasted kale bring everything together for a sweet sharp and savoury bite. Bake at 400 F for 30 to 40 minutes.