VEGETABLES/ BUTTERNUT SQUASH

  BY JOAN RICKETTS LOCKE

This recipe is so simple, Baked Butternut Squash, a sweet, zesty, nutty treat!

 

Ingredients:
 

Butternut Squash

1 tsp. cinnamon

1/4 cup orange juice

1/4 cup maple syrup

Preheat oven to 400 degrees

 Sometimes squash are hard to cut, but you can pierce the squash with a fork then pop it in the microwave for 60 seconds before cutting into it.

 Using a sturdy knife, cut off the top of the squash near the stem,  then cut squash in half lengthwise. Scoop out seeds and membranes. Cut the squash (length wise) in half again.  Now place squash in a buttered baking dish. Sprinkle squash with cinnamon.

Mix the orange juice and maple syrup and drizzle over squash.

 Cover with foil and bake for 35 to 40 minutes.

Note:  You can also leave the squash in halves, after scooping out the seeds and membrane, stuff the scooped out areas with your favorite sausage. I like Bob Evans Sage.  Sprinkle cinnamon and drizzle with the orange juice and maple syrup.  Cover with foil, bake at 400 degrees for 40 to 45 minutes.  

 In a pinch for time?  After cutting in half and cleaning squash, place squash in a microwave dish.  Cook on high for 6 minutes, turn squash over and cook 6 minutes more.  Remove from microwave and stuff with sausage, sprinkle with cinnamon and drizzle the juice and syrup over top. Cover with foil and bake in oven, 400 degrees for 20 to 25 minutes.

Tips:  Try adding finely crushed pecans to the orange juice, add 1/4 cup brown sugar and sprinkle over your prepared squash.  Whatever recipe you choose, enjoy this delicious taste of Fall!!

"Oh what fun it is to ride on a Green Gator

on Thanksgiving Day!"

(Family Fun - Thanksgiving 2013 at

The Ricketts Family Farm)