Pick a squash that is solid and heavy for its size with shiny skin. Store squash in a cool, dry place (not in the refrigerator) until ready to cook.
Butternut squash are typically really big. So cut squash in half so they're easier to handle.
Peel away the skin with a sturdy vegetable peeler. This will take a bit of time.
Dice into cubes.
Use a spoon to scrap the pulp and seeds from the bulb end of the squash. Then dice into cubes.
It's pretty easy to get all the pulp and seeds out.
Add diced squash to a roasting pan. Drizzle with a little olive oil.
Sprinkle squash with a little (~2 tablespoons) brown sugar.
See - not too much brown sugar.
Preheat your oven to 350 degrees. Bake squash for ~30 minutes or until tender.
Here's the finished product! A quick, healthy, an inexpensive side dish made with a few real ingredients that goes well with grains, vegetables and meat.
- 1.0 Butternut squash
- 1.0Tbsp Olive oil
- 2.0Tbsp Brown sugar