Tomorrow I’m driving down to Charleston, South Carolina to visit my best friends! Minus the 10 hour drive (ughhh) I’m so excited!!
To prepare for my long weekend away, I’ve been trying to just use all the produce in my fridge so I don’t come back to rotten food and have to throw everything out!
I had a big butternut squash in my fridge so I decided to use that up for lunch today. I couldn’t decide what I was in the mood for, so I decided to do a “Battle of the Squash” and cook it two ways!
…Both won… I couldn’t choose a favorite!
Both recipes were really easy and so so so yummy.
I’ll start with the Caramelized Cinnamon Butternut Squash:
You need: *½ of a butternut squash* drizzle of extra virgin olive oil* 3 tablespoons light brown sugar* honey* ground cinnamon*
First, dice up the squash and divide it into two separate greased pans.
You’ll need a really sharp knife for this, by the way…
Next, drizzle on the EVOO, brown sugar, cinnamon, and honey to one of the pans of squash.
They’re not even cooked and they just look so good!
Put these aside and make the Sweet and Savory Butternut Squash:
You need: *½ butternut squash *1 ½ tablespoon light brown sugar *ground thyme *low-fat feta cheese*
In the second pan, drizzle squash with OVOO, brown sugar, cover in thyme.
Bake both sheets of squash at 400 degrees for 30 minutes.
After the 30 minutes are over, broil the squash for 3 minutes to make it nice and crispy on the outside!
Pull both sheets out of the oven, and allow to cool for a few minutes. Sprinkle the Sweet and Savory dish with non-fat feta cheese!
Finished Caramelized Cinnamon Butternut Squash!
Finished Sweet and Savory Butternut Squash!
I paired my squash with one grilled low-fat turkey sausage link. Any protein would work really well! The sweetness of the squash was so good with the smoky taste of the turkey sausage!
– ½ cup Sweet & Savory Butternut Squash: 62 Calories
-½ cup Caramelized Cinnamon Squash: 97 Calories
-Entire Plate: 259 Calories