Hi everyone! I have been having so much fun showing you my daily prep work in sassy poses for Thanksgiving on my Take Back the Kitchen facebook page:
http://www.facebook.com/pages/Take-Back-the-Kitchen/132788611808?fref=ts
So far I have prepped for practically the whole dinner and I’d like to share my tips with you o please “like” the facebook page and learn, learn, learn!
Below is an incredible recipe by Ina Garten that is simple and delicious. As you can see in the photo, I have already peeled and cubed the squash ahead of time so I will not be as stressed on Thursday with so much to do. What are you doing to prep?
Here’s the recipe and enjoy!;
Caramelized Butternut Squash :
Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.