Baked Butternut Squash
Easy baked butternut squash seasoned with the warmth of cardamom and star anise.
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
butternut squash
any large-ish sized squash will do |
|
| 1 | x |
salt
to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
|
| 1E+1 | ml |
star anise
|
|
| 0.6 | ml |
cardamom seeds
ground |
|
| 45 | ml |
brown sugar
|
|
| 1.2E+2 | ml |
butter
melted |
|
| 3E+1 | ml |
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.
