Today’s Thanksgiving recipe brings back one of my seasonal favorites: Roasted butternut squash. This recipe is incredibly easy; all you need to do is cube the squash, caramelize with brown sugar, add butter and salt, and pop it in the oven.
The recipe delivers a higher calorie count than the typical vegetable dish (since she uses real butter). Feel free to substitute if you want to lower the calories….but as the chef says, it’s the holidays.
If you have a hard time cubing vegetables with standard knives, you may want to check out this Swissmar slicer. It’s an incredibly dependable and accurate cutting tool that you can use for all types of chopping, slicing and cubing. It’s a VERY helpful addition to any home kitchen.
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