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Ancho-Cinnamon Butternut Squash
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.
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.
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.
4 Servings
PrintIngredients
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
- 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.
- Add the butter, ancho chile, cinnamon and salt to the squash. Beat with an electric mixer on medium until smooth, about 1-2 minutes.
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