Ancho-Cinnamon Butternut Squash
Marge Perry & David Bonom

Ancho-Cinnamon Butternut Squash

The sweet flavors of cinnamon and butternut squash are balanced out by just a touch of mildly spicy heat in this flavorful fall vegetable dish. Serve it with Open Face Turkey Joes and Cranberry & Sage Couscous for a complete one-stack meal using a set Farberware Neat Nest saucepans.

Yield:

4 Servings
Make it a complete one-stack meal with Open Faced Smoky Joes and Cranberry & Sage Couscous. Watch how to do it all with the Farberware Neat Nest 6-Piece Saucepan Set here.
What's a One-Stack Meal? It's recipes that pair together to make a complete meal that can be made using one of the "stacks" from the Farberware Neat Nest collection.

Ingredients

1 1/4 pounds butternut squash chunks

3 tablespoons unsalted butter, melted

1/2 teaspoon ground ancho chile

1/8 teaspoon ground cinnamon

1/2 teaspoon salt

Directions

  1. Combine the butternut squash in a Farberware Neat Nest 2-Quart Nonstick Saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium heat and cook until the squash is easily pierced with the tip of a knife, about 8-10 minutes. Drain the squash and transfer to a bowl.
  2. Add the butter, ancho chile, cinnamon and salt to the squash. Beat with an electric mixer on medium until smooth, about 1-2 minutes.
Tags:Everyday, Holiday, Saucepan, Side Dish, vegetables, Winter