Butternut squash is a winter vegetable prized for its ease of preparation, rich nutty flavor and versatility, which allows you to season it in a great variety of ways. Which spices you choose and which method of using them to flavor butternut squash depends entirely on the end result desired by the recipe you are using. Complementary butternut squash seasonings run the gamut from savory to sweet, so don’t be afraid to experiment. Butternut squash is an excellent source of potassium, vitamin A and vitamin C. A 1-cup serving of cooked cubes contains only 82 calories.
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Wash your butternut squash well under running water. Pat it dry with paper towels.
Lay your butternut squash on a cutting board and set the knife blade on top of it, lengthwise. Tap the top of the knife blade gently until the knife cuts through the squash enough to separate it into halves.
Spray a baking dish with nonstick cooking spray and lay the butternut squash halves, cut side up, in the bottom.
Brush on olive oil and sprinkle on generous amounts of sage, thyme and pepper for a savory butternut squash before baking it according to your recipe. Baking an average-sized squash at 350 degrees F for 40 minutes usually cooks them through.
Brush your cut squash halves with sesame oil and sprinkle them with curry powder, paprika and cumin before baking to give you the rich basis for an Indian-inspired soup.
Brush the bottom of your greased baking dish with maple syrup and sprinkle it with nutmeg and cinnamon. Place your butternut squash cut side down and the meat will gently caramelize during baking.