Winter Squash Delight
This recipe was inspired by my mother’s old-fashioned baked yams that we enjoyed every Thanksgiving while growing up. But instead of yams, I used winter squash for this easy to make recipe, and most any variety of winter squash will work. The only hard part is cutting the squash in half and scooping out the seeds. Please be careful with the knife when splitting the squash.
Since winter squashes come in different shapes and sizes, I don’t use exact measurements for this recipe. Add the unsalted butter, sugar and cinnamon to your taste. If you like butter, add more! If not so much cinnamon, add less.
Any variety of winter squash
Unsalted butter (coconut oil for vegans)
Coconut Sugar (maple syrup or brown sugar also works)
I recommend pairing it with Frey Organic Sauvignon Blanc.
We tried this recipe with several varieties of winter squashes and each had a delectably distinctive taste and texture. Try different varieties and explore which ones you prefer. We used:
Cut winter squash in half. Careful with the knife! Scoop out seeds.
Place squash halves into a baking dish, flesh side down.
Add ½ inch or so of water. Bake in 400F oven for approx. 45 to 55 minutes. The larger squashes like kabocha and butternut take a little longer. Smaller squashes like acorn, delicata, and honeynut don’t take as long to bake.
Meanwhile, prepare another baking dish. Coat the bottom and sides with a generous amount of the unsalted butter. Sprinkle generously with coconut sugar and cinnamon. Set aside.
When the baked winter squash is tender, remove from oven to cool. When cool enough to handle, scoop out the flesh into the butter-lined baking dish.
Top generously with unsalted butter pats, more coconut sugar, and lots of cinnamon. Bake 20 minutes or so at 350F or until it’s all bubbly, aromatic and appetizing.
Serve with vanilla ice cream and another splash of cinnamon. Enjoy with a glass of Frey Organic Sauvignon Blanc!
Spreading out the butter
Adding the cinnamon
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