BAKED BUTTERNUT SQUASH
1 large butternut squash (about 2 pounds)
1/4 cup (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
Salt and freshly ground pepper (to taste)
2 teaspoons anise seed, crushed
1/8 teaspoon ground cardamom
2 to 3 tablespoons light or dark brown sugar, firmly packed
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. Drizzle the butter and lemon juice over the top. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar.
Bake the squash, uncovered, in a preheated 350 degree F oven for about 30 minutes, or until tender and browned.
Makes 4 servings
Adapted from source: The Good Cook Vegetables by the editors of Time-Life Books
1 large butternut squash (about 2 pounds)
1/4 cup (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
Salt and freshly ground pepper (to taste)
2 teaspoons anise seed, crushed
1/8 teaspoon ground cardamom
2 to 3 tablespoons light or dark brown sugar, firmly packed
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. Drizzle the butter and lemon juice over the top. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar.
Bake the squash, uncovered, in a preheated 350 degree F oven for about 30 minutes, or until tender and browned.
Makes 4 servings
Adapted from source: The Good Cook Vegetables by the editors of Time-Life Books
MsgID: 3153253
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 8-15 thru 8-21-10 Recipe Swap (Assorted ...
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 8-15 thru 8-21-10 Recipe Swap (Assorted ...
Board: Daily Recipe Swap at Recipelink.com
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