Butternut squash is perfect with chops, ham or chicken

Wednesday, December 11, 2013

Butternut squash, which can be roasted into the perfect cold-weather side dish, is available at farmers markets and grocery stores.

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

1 recipe roasted winter squash (recipe follows)

¾ cup egg substitute OR 3 eggs, beaten

2 tablespoons butter, melted

2 tablespoons frozen orange juice concentrate, thawed

2 tablespoons honey

1/8 teaspoon salt

Dash of ground nutmeg

Heat 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 ½ quart baking dish. Bake at 350 degrees for 35 to 40 minutes or until mixture is set. Makes 4 to 6 servings.

Roasted Winter Squash

3 pounds butternut squash

1 tablespoon butter, melted

1 1/2 teaspoons honey

¼ teaspoon salt

¼ teaspoon black pepper

Heat 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.

Recipe adapted from Southern Living: No Taste Like Home

Food, Pages 32 on 12/11/2013