The brown sugar in this Butternut Squash with Brown Sugar recipe, combined with the water, creates a gentle glaze for the squash.
2-3/4-pound butternut squash
1/2 cup brown sugar
Nutrition Nibble: All squash is low in sodium. When baked without salt, one cup of squash supplies only 8 milligrams of sodium.
Peel the squash and remove the seeds, then cut it into chunks or cubes. There should be 5 cups of squash chunks.
Bake in a covered casserole dish with a small amount of water and 3 tablespoons of brown sugar for 30 to 40 minutes at 375 degrees.
Then sprinkle the top with the remaining brown sugar and serve.
Recipe makes 3 servings.
Serving size: 1 cup
Calories: 123; Total Fat: 0.2g; Saturated Fat: trace; Cholesterol: 0mg
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