Roasted Butternut Squash

Roasted Butternut Squash

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014

Ingredients

1 butternut squash neck, reserve body
1 vanilla bean
2 T. brown sugar
½ cup apple cider

Instructions

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.

Yield

8 servings

Tags

Side, Sizzle

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!