1 large butternut squash (about 5 pounds), peeled and cubed
1 tablespoon butter
2 tablespoons honey
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
Directions
In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender. Drain. Mash squash with the remaining ingredients.
Recipe adapted from Taste of Home October/November 2010, p89. Originally listed as Honey-Thyme Butternut Squash.
Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes. Place squash and whole garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, agave nectar, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.
Sprinkle bacon and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste.
The sage leaves will be charred. I eat the garlic cloves and sage leaves mixed in with the squash.
Recipe makes approximately 6 servings. Each serving contains 136 calories, 5.9 grams of fat, 2.9 mg. cholesterol, 21 grams of carb, .3 grams of fiber, 9.4 grams of sugar, and 2.2 grams of protein.
Cut squash in half lengthwise and cut out seeds. Place in baking dish, cut side down. Bake uncovered for 50 minutes or until fork inserts easily through the skin. Flip over and fork out the strands. If the strands do not fork out easily, put back in the oven until they do.
Microwave
Cut squash in half lengthwise. Place in a glass or ceramic baking dish, cut side up. Cover with plastic wrap to steam it. Pierce the plastic wrap a few times. Microwave until the strands fork out easily. Time depends on size of your squash.