An easy side dish that's absolutely delicious and only takes minutes to prepare!
currently listening to:
Hyorin- One Way Love [click here for the MV]
This song doesn't quite showcase her voice or fit her style, but still a catchy song nonetheless!
butternut squash: low in fat; high in fiber; rich in carotenoids (beta-carotene- protects against heart disease; vitamin A- essential for maintaining integrity of skin and mucus membranes and for eye health) and vitamin C; good source of potassium (important for bone health) and Vitamin B6 (essential for proper functioning of immune and nervous systems); high antioxidant content; contains folic acid (essential for pregnant women; helps guard against brain and spinal-cord-related birth defects)
~2 pounds butternut squash
2 Tablespoons unsalted butter, melted (in microwave)
1/8 cup light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
prep time: 5 min
cook time: 45-55 min (mostly unattended)
adapted from Ina Garten
1. Preheat oven to 400F.
2. Peel and seed the butternut squash. Click [here] for how to properly prep and seed a butternut squash. (I cheated and bought pre-cut squash). Cut the squash into 1 1/4 to 1 1/2-inch cubes (see picture).
3. Line a baking sheet with aluminum foil and place the squash cubes on it.
4. Add the melted butter, brown sugar, salt, and pepper to the squash and mix well using your hands. Spread out the squash across the pan in a single layer. Make sure they don't sit on top of another.
5. Roast for 45 to 55 minutes until the squash is tender and caramelized. Every 10-15 minutes, turn the squash with a spatula to make sure that the cubes brown evenly.
6. Taste for seasoning, and add more salt and pepper if desired.