Written by Marie Nygren, Posted in butternut squash, marie nygren, Recipe Articles, Serenbe Farmhouse
Recently we had a multitude of butternut squash come out of the farmhouse garden and I wondered what I would do with all of this squash. After thinking about what our dinner guests would enjoy, I decided to try a candied butternut squash.
It amazed me how many people came into the Farmhouse who had never eaten a butternut squash. Once they tasted what we had prepared, the reviews were all the same.
“Wow, the squash is so delicious!”
I love butternut squash because in addition to being delicious it is also very nutritious.
I hope you enjoy my recipe!
Candied Butternut Squash
- 2 1/4 pound butternut squash; halved, seeded, peeled, and cut into small 1/2″ chunks.
- 6 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon of ground cinnamon
Preheat oven to 375º. Place squash in a 8 x 8 x 2 inch glass baking dish. Drizzle with butter, toss to coat. Blend sugar and cinnamon, mix into squash.
Bake until squash is tender, about 35-50 minutes depending on freshness of squash.