Baked Butternut Squash mit Tart Twist
by Irene Vlach
Ingredients
- 1 Butternut squash
- 1/2 tsp sel
- 1/2 tsp poivre
- 1/2 tsp citron, zeste
- 1/8 tsp Cardamon
- 3 Tbsp sucre brun
- 8 Tbsp beurre, fondu
- 1 tsp citron, jus
Instructions
Cut squash into halves lengthwise. Scoop out the seeds and any fibrous strings. Wrap halves in plastic wrap and microwave for app. 5'.
Peel the skin off the halves. Dice the squash into 1" pieces and place in baking dish. Sprinkle salt, pepper, lemon zest and cardamon evenly over the squash.
In small bowl. mix brown sugar and melted butter until the sugar is dissolved. Stir in the lemon juice. Drizzle mixture over squash.
20-30' - 350F or until lightly browned across the top and the squash pierces easily with a fork.
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