ok, on to option #2 in the trio of butternut squash recipes.
even kids will like this!
(if you really felt adventurous, you could serve this with a small bowl of soy ice cream)
coffee coated butternut squash with caramelized walnuts
1 medium sized butternut squash
4 tbsp earth balance
handful of walnuts – chopped
1 cup brown sugar
¼ cup day old black coffee
2 tbsp maple syrup
1 tbsp molasses
2 tbsp olive oil
pre-heat your oven to 400.
peel your squash, slice in ½ and de-seed. cut the squash into bite size cubes.
in a medium bowl combine the coffee, maple syrup, molasses and ½ cup of the brown sugar.
on a large baking sheet lay your squash evenly spread out.
put in oven for 20-30 minutes; depending upon your oven.
in the meantime, prepare your walnuts. in a medium size skillet heat your walnuts with 2 tbsp of the earth balance and the rest of the brown sugar. slowly cook on low until brown and caramelized
once the squash is finished and can easily be pierced with a fork remove from oven.
toss the remaining mixture, the rest of the earth balance and the walnuts.
serve with a cup of hot coffee.