So I’m trying to find something in the fridge to go with the three containers of Asian Coleslaw I need to eat before it expires and I don’t know what to make. All I see is guacamole, yogurt, beer, and then… it the very back- I see half a butternut squash I had completely forgotten about. I know it doesn’t have much life in it so I need to use it tonight. How can I pair butternut squash with a tangy peanut ginger coleslaw? CANDY IT, DUH!
This recipe technically serves two people at 123 kcal per serving, or you can hog 260 grams of squash all to yourself at 247 kcal (which is what I did)
Preheat the oven to 425. Peel and cube the butternut squash and place in large mixing bowl. Add 1 tsp olive oil, 1 tbsp brown sugar, 2 tsp Sriracha, 1 tsp salt and sprinkle with sesame seeds. Spread on a baking sheet lined with parchment paper and bake for 30 minutes. After 30 minutes place the squash back in the mixing bowl, add another tbsp brown sugar, 2 tsp Sriracha, and 1 tsp honey. Mix together and bake for another 10 minutes. Interrupting the baking by coating the squash a second time is crucial to the candied process- you won’t regret it!
You’ll fall in love with this sweet, chewy butternut squash recipe. I absolutely love how they come out with a hard, candied shell and literally just melt away in your mouth.