I love winter squash. It just epitomizes fall to me, which is my favorite season of the year. Usually I steam the squash in the microwave or bake it in the oven, and we eat it with just a little butter and salt and pepper. But my favorite? HANDS DOWN it is oven roasted with cream and brown sugar! This is how my mother and grandmother make their squash for Sunday dinner or other special occasions…. and it is SO good! I like banana squash the best, but I have tried this recipe with butternut, acorn, sweet dumpling, hubbard, turban and sweetmeat, and they turn out super yummy. Hope you enjoy!
Oven Roasted Squash with Cream and Brown Sugar
Submitted by Mindy ~ The Sisters Cafe
Printable recipe here
Enough squash to fill a 9×13 pan (I usually don’t peel the rind off the squash because I think it is a pain, but it certainly makes it a little easier to eat if you do)
1 cup cream (You don’t actually need this much cream, but I don’t cook enough with it to use any leftovers, so I just use the whole cup)
Fill 9 x 13 pan with pieces of squash. Pour the cream over the squash. Sprinkle with brown sugar to your liking. Sprinkle lightly with salt. Cover and bake at 350 degrees for 40 minutes (or 375 for 30 minutes if you are in a hurry). For tender squash, keep covered the entire time. If you would like a little bit of crispness to the top, then uncover for the last 15-20 minutes (this is what I do most of the time). Either way, bake until the flesh of squash is tender when pierced with a fork. Drizzle more of the creamy mixture from the bottom of the pan onto the squash before serving if desired.