My wife bought a butternut squash at least a couple of weeks ago and we’ve been putting off using it till we could figure out what to do with it. Well, the other day she found a recipe that looked like something I might actually like that has honey and cinnamon in it. Cinnamon is one of my favorite ingredients after all. I’ve modified the original recipe to include brown sugar and nutmeg based on some of the comments on the site.
- 1 large butternut squash, quartered lengthwise
- 1/4 cup melted butter
- 1/4 cup honey
- 1/2 cup finely chopped pecans
- 1/4 teaspoon cinnamon
- 1 tablespoon light brown sugar
- 1/4 teaspoon nutmeg
- Scoop seeds out of butternut squash.
- Arrange butternut squash pieces, cut-side down, in a large baking dish.
- Pour hot water in the baking dish to a depth of about 1/4-inch.
- Bake butternut squash at 350° for 50 to 60 minutes, or until tender.
- Cool squash; peel.
- Cut squash into 1/2-inch squares and place in a 9x13x2-inch baking dish.
- Pour butter and honey over squash, then sprinkle with pecans and cinnamon.
- Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.
Unlike regular squash, butternut squash is kind of hard. It was not easy to slice it open to get the seeds out. Once I had it cut open, it kind of resembled pumpkin. It was orange inside and had seeds that looked a bit like pumpkin seeds as well. Because it is such a hard vegetable to cut, I’d suggest using a rather large chef knife or something similar.
I wasn’t quite sure how the recipe called for them to be quartered lengthwise, so I just made another long cut which left them kind of looking like giant spoons of some sort.
While I let them bake in the oven to soften, I chopped up the pecans and mixed the other ingredients. I did things a little differently than called for in the original recipe. They mentioned pouring the butter and honey over the squash and then sprinkling with pecan and cinnamon. I decided it would be better to mix them all together and pour the whole thing over them.
I added the butter and honey to the pecans with the other ingredients and mixed them thoroughly before pouring them over the squash. I put it back in the over for about 20 minutes and went on to prepare the tilapia we were having. The butternut squash looked great when it came out of the oven.
We fixed up out plate with tilapia, butternut squash, and peas. As we headed out into the other room to eat, I was hopeful that the cinnamon, brown sugar, and honey had made the butternut squash sweet and delicious.
Well, that didn’t quite go like I planned. The initial taste of cinnamon, brown sugar and honey was OK, but there was an awful aftertaste that I didn’t care for at all. I haven’t had pecans before so I wasn’t sure if it was them or the butternut squash at first. I’m pretty sure it was the squash since it kind of tasted a little like the squash smelled when I first cut it open.
Linda didn’t care for it either. At first maybe I thought I had messed up or the squash wasn’t ripe or maybe over ripe. However, Linda took it in to Gold’s Gym the next day and some of the people there loved it.
All in all, I’d have to say this probably won’t go over well with a fussy eater, but it may be quite a treat for those with a less picky palate.
via Butternut Squash Recipe – Candied Butternut Squash with Cinnamon and Honey.
Here is Linda’s take on the butternut squash. http://www.getmotivatedgetmovinggethealthy.com/2012/09/29/butternut-squash-oy-vey/