Recipe of the Month — Baked Butternut Squash

Baked Butternut Squash
Baked Butternut Squash

By Kayla Colgrove, MS, RDN, ACSM-CPT, Extension Educator in Lancaster Co.

Try this simple recipe for baking butternut or acorn squash. Did you know that winter squash varieties include: butternut squash, pumpkin, spaghetti squash and acorn squash?

(Makes 4 servings)

1 butternut (or acorn) squash, scrubbed with clean vegetable brush under running water
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons vegetable oil

1. Wash hands with soap and water.
2. Scrub produce with clean vegetable brush under running water.
3. Preheat the oven to 400°F. Line baking sheet with foil and coat foil with vegetable cooking spray.
4. Cut squash in half lengthwise.
5. Scoop out the seeds and strings. Cut into 1/2-inch slices.
6. Place the squash in a bowl. Drizzle the squash with oil. Add brown sugar, cinnamon and ginger and toss to coat evenly.
7. Place squash on baking sheet.
8. Bake 20–25 minutes or until fork tender.
9. Store leftovers in a sealed container in the refrigerator.

Nutrition Information per Serving (1/2 cup): Calories 140, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 21g, Fiber 3g, Total Sugars 9g, includes 7g, Added Sugars, Protein 1g, Vitamin D 0%, Calcium 6%, Iron 6%, Potassium 8%

Source: Nutrition Education Program