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The warm flavors of freshly cooked butternut squash enhanced with TSTE® Fleur de Sel Sea Salt and a touch of butter make for a satisfying side dish. TSTE® Baker's Spice Blend provides the dish with enticing autumn aromas!
From TSTE®2 tsp TSTE® Baker's Spice Blend1 tsp TSTE® Fleur de Sel Sea Salt
From the Grocer3 large butternut squash4 TBS butter1-2 TBS apple cider vinegar¼ cup brown sugar
CUT off the ends of each squash. Use a vegetable peeler or paring knife to peel the squash. Cut each squash in half and then use a large metal spoon to scoop out the seeds. Cut the remaining squash into 1-inch cubes.PLACE the cubed squash in a large sauce pan. Cover the cubes in water and bring to a boil. Cook the squash over medium heat until tender, about 30-35 mins.STRAIN squash and return it to the pan. Mash using a potato masher.ADD butter, vinegar, brown sugar, TSTE® Baker's Spice Blend, and TSTE® Fleur de Sel Sea Salt into the squash. Stir and continue to cook over low heat until all ingredients are hot.
Yield: 6 servings Total Time: 50 mins Prep: 15 mins Cook: 35 mins
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