Hubbard, buttercup, and other winter squash varieties may be cut into portion sizes and baked as in basic recipe.
Mix 1 ^ tsp (7 mL) ground ginger with the sugar in basic recipe.
Bake cut Hubbard squash until tender. Remove from shell and purée in food mill. Add butter, salt, and pepper to taste.
Baked Acorn Squash
Roasted Winter Vegetables
Portions: 16 U.S.
Portions size: 4 oz (125 g) Metric
4 fl oz 112 tsp 112 tsp 1 tsp
Carrots, peeled Celery root, peeled Turnips, peeled Parsnips, peeled Waxy potatoes, peeled Butternut squash, peeled and seeded Shallots, peeled Garlic cloves, peeled Olive oil Dried thyme Coarse salt Coarsely ground black pepper
Calories, 120; Protein, 1 g; Fat, 7 g (51% cal.); Cholesterol, 0 mg; Carbohydrates, 14 g; Fiber, 3 g; Sodium, 230 mg.
Cut the carrots, celery root, turnips, parsnips, potatoes, and squash into 1-in. (2.5 cm) dice.
Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
Pour the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper. Toss or mix until the vegetables are well coated with oil. Add more oil if necessary.
Bake at 375°F (190°C) for about 45 minutes, until the vegetables are tender and lightly browned. Turn or stir the vegetables several times during baking so that they cook evenly. Do not allow them to become too browned, or they may be bitter.
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