Wednesday, January 26, 2011

Caramelized Butternut squash

Here's  a great recipe to make during the Thanksgiving and Halloween time, when Pumpkins and squashes are in abundance and available at throw away prices.  My Brother, a culinary expert made this recipe on a Thanksgiving dinner. It tasted so Juicy and tender, it was just melting in mouth. Especially the combination of warm squash, right from the oven and the cold ice-cream makes it more delicious.  Makes a great dessert!!  You can alternate the flavour with cinnamon or nutmeg.  Finally,  I was able to  make use of my belly dance hip-scarf to accent the table decoration, if not for dancing !

Butternut squash -1
Butter - 2 tbsp
Cinnamon pwd - 1/4 tsp
Cinnamon sticks - 2
Apple juice - 3 tbsp
Brown sugar - 1/2 cup

Pre-heat the oven at 350 Deg C
Split the squash in two peices. Scoop out the seeds.  Cut the squash in  length wise peices. Place it in a greased pan. Put the dallops of butter on the squash( it melts when placed in the oven) Add cinnamon sticks to it. Sprinkle the sugar and cinnamon powder evenly . Drizzle apple juice on top.  Place it in the oven for 45 min or until done.  The skin remains hard and firm but the inside should be soft when touched and turn slightly brown.
Serve it warm with ice-cream and Garnish it a hint of mint.

Tip:  It's hard to cut the squash in peices.  Use a big chopping knife.

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