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Boiled Butternut Squash

4 Cups Of Fresh Cubed Butternut Squash
5 Tablespoons Of Firmly Packed C&H Brown Sugar
1/4 Cup Of Real Butter
1/4 Teaspoon Of Ground Saigon Cinnamon
1/2 Teaspoon Of Kosher Salt
1/8 Teaspoon Of McCormick Ground Nutmeg
1/4 Teaspoon Of Vanilla Extract

Serving Size 4
285 Calories Per Serving
8 Grams Of Fat

Preparation Instructions:
To begin this delicious dessert recipe, you will first need to thoroughly wash and rinse your butternut squash under cold running tap water. Next take out a sharp kitchen knife and cube your squash. Once your produce is ready, take out a saucepan and then add in your butternut squash, a pinch of kosher salt, and cover these contents with water. Next place your saucepan on the stove over medium high heat, and then bring these contents to a boil. Use a fork to gauge how tender you want the finished squashed to be. Be careful not to overcook the squash. Once your squash is finished, drain all of the water from the saucepan. Next take out another small saucepan, and then add in the brown sugar, real butter, cinnamon, salt, nutmeg, and vanilla extract. Heat these ingredients until the butter and brown sugar has completely melted. You are now ready to serve the warm butternut squash. Drizzle the brown sugar butter mixture over the squash once it's been served. We hope you have enjoyed this delicious recipe, please be sure to browse around our website for other boiled vegetable recipes.
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