An overlooked and often neglected squash, the butternut squash, is the highlight of this recipe. We have to admit, we have been one of the guilty in having never purchased and cooked this squash. Thankfully, there is a first time for everything, and we must declare that we are declaring this squash to be quite delicious, tasty, and surprisingly sweet. The inspiration for this recipe comes from “Cooking Light,” Nov. 2008 edition.
Blessings for a delicious, healthy, and wonderful week,
Kevin & Mom at Home Cooked Cuisine
Savory Butternut Squash
2 medium butternut squash
1 tablespoon olive oil
¼ cup raisins or golden raisins
1 tablespoon honey
½ teaspoon curry powder
Preheat oven to 500 degrees. Peel and cube squash. Toss squash with oil, and season with salt and pepper to taste. Place squash in a single layer on a jelly-roll pan. Bake for about 10 minutes or until tender. Remove from oven; toss squash with remaining ingredients. Serve.
