This is a guest post by SimplyForties.
Winter is the perfect time of year for squash. They are plentiful, nutritious and inexpensive. Try this simple, delicious recipe for carmelized butternut squash and you’ll be sorry to see the season end.
Carmelized Butternut Squash
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Simple Green Beans
As another side dish, these quick and easy green beans would look beautiful served on the plate with the orange butternut squash.
Ingredients:
2 lbs fresh green beans, trimmed
2 tsp grated lemon rind
3 Tbs fresh lemon juice
1/2 tsp salt
1/2 tsp pepper
1 Tbs olive oil
6 green onions, chopped
1/2 c chopped fresh or, 1 tsp dried basil
Instructions:
COOK beans in boiling water to cover for 15 minutes; drain. Place
beans in a large bowl. WHISK together lemon rind and next 4 ingredients. Pour mixture over
beans. Add onions and basil, tossing to coat. Serve.
SimplyForties is a 47-year old single mother of a college-aged son who is navigating her way through midlife and documenting it at http://www.simplyforties.com, where she writes about personal finance, relationships, grown children, the environment and social responsibility. She lives in a small rural town in far west Texas where she tries to live a better life every day.
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Lemon and green beans is a great combination. I made them a lot last summer when our garden overflowed, and the flavor combo never got old.