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Ginger & Spice Butternut Squash Recipe

I came up with this side dish one year while cooking Christmas dinner with my mom. The spiced-up squash is sweet and comforting.

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Ginger & Spice Butternut Squash Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
2 tablespoons canola oil
1/3 cup packed brown sugar
3 tablespoons butter, melted
4-1/2 teaspoons minced fresh gingerroot
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon salt

Directions

In a large bowl, combine squash and oil. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 20-25 minutes or until squash is tender.
In a small bowl, combine the remaining ingredients. Pour over squash; toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 342 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 227 mg sodium, 53 g carbohydrate, 10 g fiber, 3 g protein.

Originally published as Ginger & Spice Butternut Squash in Country Woman Christmas Annual 2012, p46