Monday, January 03, 2011

small-c cosmopolitan Low/No Fat Butternut Squash with Onion

This is pretty good; the ex-teenager made it tonight. When we started eating it, she said, "Oh, I forgot the olive oil."

"What?" I cried. "You mean this is low fat??"

It's almost a no-fat dish, actually. Here's how it's made.

  1. Preheat oven to 450°F.
  2. You're only going to use half of it, but you may as well microwave
    • one whole butternut squash
    about two minutes. (Now the other half will be easier to cut up.)
  3. Peel about half of said squash and cut it into 1" cubes; put the rest into the 'fridge.
  4. Cut up
    • a medium onion
    into not-too-small chunks. Maybe eighths as viewed from the poles, and cut at each tropic (24 chunks in all).
  5. Spread the onion and squash in a 9"x13" baking dish.
  6. Drizzle
    • about 2T molasses,
    • about 2T balsamic vinegar
    • about 3T soy sauce
    over the vegetables. These amounts aren't exact (no measuring utensil was used -- just mark-1 eyeball). The soy sauce came out a lot faster so maybe it was 4T?
  7. If you don't want low-fat, add some olive oil over all, but it's not needed. Really.
  8. Bake uncovered at 450°F about 20? minutes or until vegetables are tender and onion doesn't offend.
    • Stir it every 5 minutes or so while baking.
  9. Also optional: mix in
    • about 3T crushed pecans (walnuts would probably also work)
Should have taken a photo. I'm not sure about the timing, and I also don't know how it would affect the dish if you were to cover the baking dish.

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