Recipe: Butternut Squash (Without the Butter!)

I always loaded my squash with butter, but not anymore. This is a simple recipe and cooking method that produces a tasty, healthy side dish-without the butter!

Category: Vegetable, Side Dish
Prep Time: Approximately 1.5 Hours
Cooking Style: Conventional Oven
Complexity: Easy
Servings: 4
Date: January 2, 2009

1	ea	Butternut Squash (Medium)	Cut in half and seeds removed
3	cups	Chicken Bouillon

Preparing for the Oven:

1. Place the squash with the halved sides down on a cutting board. Insert a pointed knife through the outer skin of the squash several times, so are vent holes the length of the squash.

2. Pour the chicken broth into a 9” x 13” casserole pan (I prefer glass), and place the butternut squash into the pan/dish with the halved sides down.

Cooking:

1. Pre-heat oven to 350 degrees.
2. Place squash into the oven and bake approximately 45 minutes or until the skin starts to darken slightly.
3. Remove from the oven and stick a fork or knife through the skin to confirm the squash is done (soft).
4. Let the squash cool for about 30 minutes on the counter. The squash will absorb the chicken broth.
5. Scoop the squash from the shells and add sea salt and pepper as desired.

Serve as a side dish at any meal! We like it with meatloaf instead of mashed potatoes when counting calories.

Enjoy!

Shef D