Baked Butternut Squash
FOODday February 28, 2006
1 large butternut squash (about 2 lbs)
1/4 cup butter, melted
2 tbsp fresh lemon juice
2 tsp anise seed, crushed
1/8 tsp ground cardamon
2 to 3 tbsp firmly packed brown sugar
Peel and cut open the squash. Remove and discard the seeds and the fibers. Cut the squash into 1 inch cubes. Turn the squash into a buttered 2 quart baking dish. Drizzle the butter and lemon juice over the top. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Bake the squash, uncovered, in a preheated 350 degree oven for about 30 min or until tender and browned.