Gold~N~Honey
By Brian L. and chris w. from Arcata School District--Sunny Brae Middle School, Arcata, CA.
Description
A side dish of golden sunshine with a drop of honey and spice to make butternut squash extra nice.
Nutrition Facts
Serving size: 1/2 C
| Calories | 95 |
| From Fat | 22% |
| From Saturated Fat | 0% |
| From Sugar | 7% |
| Sodium | 145mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Butternut Squash | 1.5 lb | 12.5 lb |
| Granulated Garlic | 1.5t | .25 Cup |
| Ground Cinnamon | 1.5t | .25 Cup |
| Sage | 1.5t | .25 Cup |
| Salt | .5 t | .125 Cup |
| Pepper | .5 t | .125 Cup |
| Honey | 1.5 T | 1.5 Cup |
| olive oil blend | 1 T | 4 oz. |
Preparation
Pre-heat oven to 400 degrees. Cut the squash in half and take out the seeds. Place on a baking sheet put in the oven for 20 minutes. While in the oven, mix the sage,salt,garlic,cinnamon, and pepper in a bowl. Take the squash out of the oven and let cool for a few minutes. Cut the squash into either sections or cubes (skin should fall off at this point). Lightly sprinkle with the oil (we used a pump spray for the 6 serving version) on the cut squash and then lightly sprinkle the mixed spices. You may have some spice mixture left over. Place back in the oven for 10-15 minutes. Take out of the oven and put a drop or two of the honey on each piece. Option: garnish with Parsley.
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