|Photo from www.veggiebelly.com|
A few days ago, I mentioned that I went to the Hollygrove Market and Farm this weekend. Aside from the wonderful basket of produce, I also bought two beautiful butternut squash. When roasted it happens to be my very favorite veggie! If cooked just right, it is tender and sweet and perfectly caramelized. I am a slightly impatient roaster, so I have a tendency to remove the squash before the flesh has a chance to brown fully, but I have promised myself that tomorrow I really will leave it in the oven for 45 minutes!!! It just starts to smell so delicious. I love the blend of the spiciness and smokiness of the chipotle pepper with the sweet flavor of the brown sugar. We will be pairing this with a roasted prok tenderloin. Yum!
PS - I found this recipe HERE! Veggie Belly features some awesome recipes. You should head over there and check it out. I always love finding new recipe sources!
serves about 2 as a side dish
1 small butternut squash, about 3/4 lb
1 teaspoon olive oil or butter
3 tablespoons light brown sugar, more or less depending on how sweet you like it
1/4 tea spoon chipotle powder, or according to taste
Pre heat oven to 350 f
Cut the squash in half lengthwise. Scoop out the seeds. Place the squash, cut side up, in an oven proof dish or baking tray that has been lined with foil. Brush olive oil or butter over the cut surfaces and insides of the squash. Sprinkle brown sugar, chipotle, and salt on the squash. I like to sprinkle just a little on top and put most the brown sugar mixture in the cavity of the squash.
Bake in the oven for about 30-40 minutes or till the squash is soft and sugar is bubbly but not burnt. Check on it periodically while baking, because sugar will burn easily.