• Butternut Squash Bake

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  • 1 recipe roasted winter squash (recipe follows)
    3/4 cup egg substitute
    2 tablespoons melted butter
    2 tablespoons frozen orange-juice concentrate, thawed
    2 tablespoons honey
    1/8 teaspoon salt
    Dash of ground nutmeg
    Preheat oven to 350 F. In a large bowl, toss the chopped, roasted squash with the remaining ingredients. In a blender or food processor, process mixture, in batches, until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1 1/2-quart baking dish.
    Bake in preheated oven for 35 to 40 minutes or until mixture is set. Makes 4 to 6 servings.
    ROASTED WINTER SQUASH: Preheat oven to 450 F. Remove stem from a 3-pound butternut squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges and place on an aluminum foil-lined jellyroll pan. In a small bowl, stir 1 tablespoon melted butter into 1/2 tablespoon honey. Brush squash evenly with butter mixture; sprinkle evenly with 1/4 teaspoon each salt and pepper. Bake in preheated oven for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges and discard. Roughly chop squash.
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