Ginger & Spice Butternut Squash Recipe

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Ginger & Spice Butternut Squash Recipe

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I came up with this side dish one year while cooking Christmas dinner with my mom. The spiced-up squash is sweet and comforting.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Nutritional Facts

3/4 cup: 342 calories, 16g fat (6g saturated fat), 23mg cholesterol, 227mg sodium, 53g carbohydrate (25g sugars, 10g fiber), 3g protein.

  • 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
  1. 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.
  2. In a small bowl, combine the remaining ingredients. Pour over squash; toss to coat. Yield: 4 servings.
Originally published as Ginger & Spice Butternut Squash in Country Woman Christmas Annual 2012, p46

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