Preheat oven to 375 degrees. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a baking pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Instead of topping sweet potatoes with brown sugar, butter, and cinnamon, try butternut squash instead.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2-to-3-lbs.) butternut squash | ||
| 2 tbsp. Hy-Vee salted butter, melted | ||
| 1 tbsp. Hy-Vee brown sugar, for serving | ||
| 1 tbsp. Hy-Vee honey, for serving | ||
| ¼ tsp. Hy-Vee ground cinnamon | ||
| Hy-Vee chopped pecans, toasted, for garnish |
Things To Grab
- Baking pan
Directions
Bake, uncovered, 40 to 50 minutes or until tender. To serve: Top with melted butter, brown sugar, honey, cinnamon, and chopped pecans.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 45mg
- Total Carbohydrates: 10g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
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