Baked Butternut Squash
265
Easy baked butternut squash seasoned with the warmth of cardamom and star anise.
Ingredients
| 4 | pounds |
butternut squash
any large-ish sized squash will do |
|
| ½ | teaspoon |
salt
to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground, to taste |
* |
| 2 | teaspoons |
star anise
|
|
| ⅛ | teaspoon |
cardamom seeds
ground |
* |
| 3 | tablespoons |
brown sugar
|
|
| 8 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
lemon juice
fresh |
Directions
Peel and cut open the squash. remove and discard the seeds and the fibers. Cut the squash into 1-inch cubes.
Turn the squash into a buttered 2-quart baking dish. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top.
Bake the squash, uncovered in a preheated 350℉ (180℃) oven for about 30 minutes, or until tender.
Abbeville, United States
over 9 years ago
What do the Xs in this recipe stand for? I have no idea what's supposed to be the amount. Thanks
Lindsay, Canada
over 9 years ago
x = salt and pepper to taste. If you are a salt restricted diet use very little to none, if you like more pepper add more according to your own taste. For this recipe my tastes would range from 1/4 tsp to 1 tbsp depending on the size of the squash