Roasted Butternut Squash
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Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014
1 butternut squash neck, reserve body
1 vanilla bean
2 T. brown sugar
½ cup apple cider
1. Remove neck of butternut squash, reserve body. Cut squash neck into 8 slices, lengthwise. Place slices on half sheet tray.
2. Scrape vanilla bean over slices; sprinkle with brown sugar; add cider.
3. Roast in 350oF oven until tender. Remove; cool.
4. Slice in 11/4-inch x 31/4-inch rectangle. Score out center leaving 1/4-inch border; reserve for service.
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