Ingredients:
2 pc. Small Butternut Squash
1/4 c. Dark Brown Sugar
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
1/4 c. Sugar
1/2 c. Water
Melted Butter
Cooking Instructions
Brush a baking dish with butter and preheat oven to 350 degrees. Wash squash thoroughly and carefully cut each in half lengthwise. Carefully remove seeds and any soft fiber. Melt butter in a pan on stove and add half of the spices and sugar. Mix remaining half of dry spices and sugar in a bowl. Brush the inside of each squash half with the spiced butter and sprinkle with dry spices and sugar mixture. Place squash halves in baking dish with the spiced side down. Pour any remaining butter and spice liquid over the squash. Add the water to the baking dish and bake for 1 - 2 hours until squash is tender.
Note: Serve baked halves while hot or scoop out squash and place in a covered bowl. The squash is great scooped out and mashed with a little butter and a drizzle of cream.
2 pc. Small Butternut Squash
1/4 c. Dark Brown Sugar
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
1/4 c. Sugar
1/2 c. Water
Melted Butter
Cooking Instructions
Brush a baking dish with butter and preheat oven to 350 degrees. Wash squash thoroughly and carefully cut each in half lengthwise. Carefully remove seeds and any soft fiber. Melt butter in a pan on stove and add half of the spices and sugar. Mix remaining half of dry spices and sugar in a bowl. Brush the inside of each squash half with the spiced butter and sprinkle with dry spices and sugar mixture. Place squash halves in baking dish with the spiced side down. Pour any remaining butter and spice liquid over the squash. Add the water to the baking dish and bake for 1 - 2 hours until squash is tender.
Note: Serve baked halves while hot or scoop out squash and place in a covered bowl. The squash is great scooped out and mashed with a little butter and a drizzle of cream.
