There are foods which deserve more attention than they presently garner and squash is one. Spectacular in color and taste, it lends itself readily to both sweet and savory adaptations. Unfortunately, many people find squash intimidating and it’s understandable why. The wide array of shapes and sizes can be perplexing, especially to someone unfamiliar with their preparation. This is a perfect recipe for those seeking to branch out from the old standbys of yellow squash and zucchini. Butternut squash is a gorgeous way to brighten up a dreary winter meal. And its flavor complements poultry and other meats well, making this an ideal low sodium side dish for holidays.
6 c. butternut squash (about 1 squash, peeled, seeded and cut into 1-inch chunks)
2 1/2 T. unsalted butter, melted
1/4 c. chopped walnuts
1/4 c. brown sugar
1/2 t. ground cinnamon
Preheat oven to 400 degrees.
Place all ingredients into a large mixing bowl and stir well to coat. Pour mixture into an 8×8-inch baking dish. Place on middle rack in oven and bake 40 minutes, until tender. Serve warm.