Ingredients:
1 butternut squash
1/2 cup fresh squeezed orange juice or 1 orange (remove seeds) or a few mandarin oranges
1/2 tsp cinnamon
Cut the squash in half, lengthwise, scrape out the seeds, place halves upside-down in a large pan with about 1/2 inch of water to cover; cook at 350 F for an hour. Let it cool a bit, then scrape out the squash, and blend it up with the oranges and cinnamon. Very yummy. It's probably good with nuts too, like walnuts or pecans, but it's yummy without
3 comments:
Hi Barb,
We're eating more butternut squash these days, too, but we are still looking for the best way to bake it. I assume you cut it in half. Do you put water in the baking pan, and if so how much? Do you put the halves face up or face down?
Hi Darryl,
I meant to describe that and forgot, so thanks for the question. I edited the post, so now it describes more how to cook it--upside down with about 1/2 inch of water.
-barb
Thanks, Barb, we'll try it!
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