Pan Roasted Hubbard & Butternut Squash Print

This recipe turns bland veggies into everyone's favorite. The secret is in the Minerva Dairy Maple Syrup Butter and coconut palm sugar - sweet and savory.

Pan Roasted Hubbard and Squash Recipe Minerva Dairy
Prep Time:30 minutes
Servings:4-6 servings
Ingredients:
  • 1 small Butternut Squash, peeled and diced into 1/2 inch cubes
  • 1/2 lb. Minerva Dairy Maple Syrup Butter
  • 1 tsp. sea salt
  • 1 large Hubbard or Acorn Squash, peeled and diced into 1/2 inch cubes
  • 1 cup organic coconut palm sugar
  • 1/2 tsp. black pepper
Directions:
  1. Melt Maple Syrup Butter in large frying pan over medium heat, add squash, salt and pepper and stir to coat all with butter.
  2. Cover and cook until squash is almost fork tender.
  3. Sprinkle in palm sugar and stir to coat, careful not to smash the squash, cook and stir until slightly caramelized and fork tender.