By Brian L. and chris w. from Arcata School District--Sunny Brae Middle School, Arcata, CA.
A side dish of golden sunshine with a drop of honey and spice to make butternut squash extra nice.
Serving size: 1/2 C
|From Saturated Fat||0%|
|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|
|Salt||.5 t||.125 Cup|
|Pepper||.5 t||.125 Cup|
|Honey||1.5 T||1.5 Cup|
|olive oil blend||1 T||4 oz.|
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.