Butternut squash can be a bit intimidating if you're not sure how to properly cut it. When I first started cooking with butternut squash, I made many many mistakes along the line. Over time, I've discovered the easiest way to cut and prepare butternut squash!
Start by cutting off both the top and bottom of the squash. Then, cut the middle part of the squash in half.
Use a large spoon to scoop out the seeds, and then peel the squash skin off. If you decide to leave the peel, which you can, it will result in a chewy texture when you bake the squash in the oven.
Cut up and dice the squash into small cubes that are about 1 inch each.
Toss the squash cubes in the cooking olive oil, and then mix in the brown sugar and cinnamon.
Lay the squash down onto an aluminum foil-covered baking sheet, and bake the squash in the oven.
- 1 butternut squash
- 2 tablespoon of brown sugar
- 1 tablespoon of ground cinnamon
- 2 tablespoons of cooking olive oil
- Preheat the oven to 425 degrees (F).
- Cut, skin, and cube the butternut squash into small pieces (see above pictures and text for tutorial).
- Liberally toss the squash in the cooking olive oil. Mix in the brown sugar and cinnamon evenly.
- Lay the squash onto an aluminum-foil covered baking sheet.
- Bake in the oven for 35-40 minutes or until its reached your desired texture.
- Serve warm and alongside Marie Callender's® Chicken Pot Pie!
Marie Callender's® Chicken Pot Pies at Walmart before we have our friends over for dinner, since the individual pies are a convenient way to serve a large portion to multiple people at once.
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