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Glazed Butternut Squash




Source of Recipe


"New York Times Cookbook" Craig Claiborne


Recipe Introduction


Thanks Kimberlyn for sharing


List of Ingredients




a two lb. butternut squash

1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. nutmeg or ginger (I use 1/8 t. of each)

1/4 t. salt

3 T. butter - melted



Recipe



Peel, seed and medium dice the squash. Place on a rack in a pot with a tight fitting cover. Add water to cover bottom of pot, cover and steam until squash is nearly tender, 12 - 15 minutes. Drain the squash well.

Preheat oven to 400 degrees.

Arrange the squash in one or two layers in a greased shallow baking dish. Mix sugar, spices, and salt and sprinkle over the squash. Drizzle with the melted butter.

Bake until the squash is tender and somewhat glazed, 15 - 20 minutes. For a deeper glaze, broil for a couple of minutes