Farmers markets are winding down. If you catch one of the last markets of the season or hit a farm stand or two, look for a butternut squash, which can be roasted into the perfect fall side dish. Serve it alongside baked pork chops, a ham, or roasted chicken or turkey.
Once you have the squash roasted, try it out in this recipe for Butternut Squash Bake.
BUTTERNUT SQUASH BAKE
Makes 4 to 6 servings.
“Southern Living: No Taste Like Home”
1 recipe roasted winter squash (recipe follows)
3/4 cup egg substitute
2 tbsp. butter, melted
2 tbsp. frozen orange juice concentrate, thawed
2 tbsp. honey
1/8 tsp. table salt
Dash of ground nutmeg
Preheat oven to 350 degrees. Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1 1/2 quart baking dish.
Bake at 350 degrees for 35 to 40 minutes or until mixture is set.
ROASTED WINTER SQUASH
3 pounds butternut squash
1 tbsp. butter, melted
1/2 tbsp. honey
1/4 tsp. table salt
1/4 tsp. black pepper
Preheat oven to 450 degrees. Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly roll pan.
Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.
Bake at 450 degrees for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges and discard. Roughly chop squash.