Roasted Squash With Brown Butter And Cinnamon
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
54
Spice
61
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1360 g
Butternut Squash170 g
Unsalted Butter2 tbsps
Dark Brown Sugar3 tbsps
Molasse1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground ClovesDirections:
1
Watch how to make this recipe
2
Preheat oven to 400 degrees F
3
Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds
4
Cut each piece in half, lengthwise, to form 4 wedges
5
Arrange in a single layer on 1 or 2 baking sheets
6
In a small saucepan, over medium heat, add the butter
7
Wait until the butter starts to turn a light brown color
8
Remove from the heat and immediately pour half of the butter over the squash sections
9
Reserve the rest of the butter
10
Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste
11
Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves
12
Squeeze the orange juice over the squash
13
Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven
14
Cover the baking sheets with aluminum foil and seal the edges tightly
15
Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes
16
To check for doneness, pierce 1 squash section with the tip of a small knife
17
The knife should slide in and out easily
18
When the squash is tender, remove the pan from the oven and carefully peel back the foil
19
Drizzle with the remaining butter and set aside to cool
20
Transfer to a serving platter and serve