Baked Butternut Squash and Parsnips
INGREDIENTS:
1 lg Butternut squash
Salt
Freshly ground black pepper
2 ts Anise seed
1/8 ts Ground cardamom
3 tb Brown sugar
8 tb Butter; melted
2 tb Fresh lemon juice
1 lg Butternut squash
Salt
Freshly ground black pepper
2 ts Anise seed
1/8 ts Ground cardamom
3 tb Brown sugar
8 tb Butter; melted
2 tb Fresh lemon juice
Recipe by: Time Life -
Vegetables 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. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top. Bake the squash, uncovered in a preheated 350F oven for about 30 minutes, or until tender.
Vegetables 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. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top. Bake the squash, uncovered in a preheated 350F oven for about 30 minutes, or until tender.