Butternut squash and pie. Really, can you think of a better combination. Well, peanut butter and chocolate are better but this is right up there!
There was no need for dessert after this meal. I totally felt like I was eating dessert. I ate a whole bunch and it was delicious!
Joanne cut her squash in half and roasted it with the spices on top. This is probably much easier than peeling and dicing it. I just enjoy eating it this way so it's worth the extra effort. For me.
The spice combination was perfect! It was very sweet and flavorful! I can't wait to make this again!
Tricia and Rachel are teaming up here in October during National Breast Cancer Month to help the fight with Saving Second Base. Please visit A Southern Fairytale and Once A Month Mom for some compelling stories about breast cancer and fantastic recipes to go along with them. They will be featuring these posts everyday on their blogs and then turning them into an EBook where the ENTIRE proceeds will go to help this disease!
This is linked with:
No Whine Wednesday at Food on the Table
Pumpkin Pie Spiced Butternut Squash Recipe
Adapted from Eats Well with Others
2 tsp. coriander
1/4 black peppercorns, ground (or just pepper)
1/8 tsp. nutmeg
1/2 tsp. salt
1 tsp. sugar
1/8 tsp. ground cloves
1 tsp. ground ginnamon
1/2 tsp. ground ginger
1 large butternut squash (about 2 lbs)
2 tsp. olive oil
Preheat oven to 400.
Mix the spices. Peel and dice squash into small chunks. Mix olive oil on the squash and toss spices onto the butternut squash.
Bake for 30 minutes or until squash is tender.
Total calories = 500 calories
6 huge servings = 83 calories per serving
Saucy Meatloaf + 2 servings Pie Spiced Butternut Squash = 466 calorie dinner
Calories calculated from calorieking.com. Some numbers are approximate and rounded.