has been enjoyed for thousands of years. Butternut, also called “African
Bell,” is a winter variety rich in beta-carotene and vitamin C. The rich
flavor develops best when baked. Warm honey sauce compliments the flavor and
texture of squash.
Butternut squash contains the phytochemical alphacarotene that is better
absorbed when eaten with fat.
1 butternut squash
2 tablespoons clover honey
2 tablespoons dark brown sugar
2 tablespoons butter
Cut squash in half with a sharp knife. Keep fingers clear and
press the knife gently with your open palm. Once the knife is
lodged in the squash, press firmly. Then remove the knife and
insert the point of the knife, slide the knife in and then press
gently again to split squash in half.
2. Scoop out and discard pulp.
3. Place in a shallow baking dish, cut side up. Surround with
¼ inch of water to keep the squash moist.
4. Place 1 tablespoon honey, 1 tablespoon brown sugar and
1 teaspoon butter in each squash half.
5. Bake in a preheated 350° oven for 1 hour or until soft.
Makes 4 servings