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Preheat the oven to 350°. In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom and nutmeg. Add the squash and turn to coat thoroughly. Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender. Increase the oven temperature to 425°. Uncover the pan.
Sprinkle the cinnamon over the squash cavities. Spoon the brown sugar into the squash cavities. Sprinkle the salt and pepper all over the squash cavities and flesh. Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit).
Spoon the brown sugar into the squash cavities. Sprinkle the salt and pepper all over the squash cavities and flesh. Place the squash, cavity side up, on a large rimmed baking sheet.
Make the most of harvest season with these cozy winter squash recipes. Choose from acorn, butternut, delicata, pumpkin, and even spaghetti squash. 22 Winter Squash Recipes for a Cozy Harvest Dinner
Butternut squash has a sweet, mellow flavor that works perfectly in so many different ways, whether blended into a soup or roasted in planks, like this recipe. Get the Butternut Squash Steaks recipe .
Want to make Paul's Baked Squash Dinner with a Salad of Radicchio, Walnuts, and Parmesan? Learn the ingredients and steps to follow to properly make the the best Paul's Baked Squash Dinner with a Salad of Radicchio, Walnuts, and Parmesan? recipe for your family and friends.
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Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.