Cinnamon-sugar notes add a sweet touch to this savory side. Thinly slicing squash, without cutting all the way through, makes for an elegant presentation.
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1 medium (3 pounds) butternut squash, peeled, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup Land O Lakes® Cinnamon Sugar Butter Spread, melted
1 small (1/2 cup) onion, sliced 1/4 inch thick
Heat oven to 425°F.
Brush squash with olive oil; sprinkle with 1/2 teaspoon salt and pepper. Place onto baking sheet, cut-side down. Roast 15-20 minutes or just until squash is slightly softened. Remove from oven; place squash onto cutting board.
Reduce oven temperature to 375°F.
Cut each squash half into thin slices, cutting almost to bottom. (Do not cut all the way through.) Return to baking sheet. Brush with melted Cinnamon Sugar Butter Spread. Roast 15 minutes. Brush with additional butter spread. Roast 15 minutes more. Brush with remaining butter spread; place sliced onion onto baking sheet. Sprinkle with remaining 1/2 teaspoon salt. Continue roasting 20-30 minutes or until squash and onion are tender. Serve immediately.
Tip: Slicing Squash
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.