Baked Butternut Squash With A Tart Twist – a delicious recipe with butternut squash, salt, black pepper, lemon zest, ground cardamom, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Lightly butter a shallow baking dish.
2
Using a large knife, carefully cut the butternut squash into two halves lengthwise. Scoop out the seeds and any fibrous-strings. Wrap the halves in plastic wrap and microwave for approximately 5 minutes. This will partially cook the squash making it easier to peel and quicker to cook in the final baking stage.
3
Peel the skin off the both halves of the squash, after allowing it to cool to the touch. Dice the squash into 1-inch pieces and place in prepared baking dish. Sprinkle the salt, pepper, lemon zest, and cardamom evenly over the squash pieces.
4
In a small bowl, mix the brown sugar and melted butter together until the sugar is dissolved; stir in the lemon juice. Drizzle this brown sugar mixture over the squash.
5
Bake approximately 20 to 30 minutes or until lightly browned across the top and the squash pierces easily with a fork.
423
kcal
Calories
43
g
Fat
12
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large butternut squash (about 1 1/2 pounds), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon freshly-grated lemon zest, and more.
Yes, Baked Butternut Squash With A Tart Twist falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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