Honey-Glazed Butternut Squash
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 5 c Butternut Squash wash with vegetable brush and peel as much of outer layer as possible
- 1 tsp. olive oil
- 1 1/2 tsp. butter
- 1 tbsp. Waxing Kara Honey
- Pinch sea salt
- 1/4 tsp. ginger fresh or dried
- 1/2 tsp. cinnamon
Clean, peel and de-seed the squash and cut into 1/2 inch cubes.
Into boiling water, blanch the squash for about 6 minutes, remove and drain. Dry and toss with olive oil.
Place on cookie sheet. Bake at 375 until tender and starting to brown. Toss every 8-10 minutes until edges are golden brown. (about 20-30 minutes)
Mix butter, honey, salt, ginger and cinnamon.
Remove squash from the oven and toss with honey mix.
Calories: 115kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 616mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18650IU | Vitamin C: 36.7mg | Calcium: 90mg | Iron: 1.3mg