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.

Minerva Dairy Pan Roasted Hubbard & Squash Recipe
Prep Time:30 minutes
Servings:4-6 servings
Ingredients:
  • 1 small Butternut Squash, peeled and diced into 1/2 inch cubes
  • 1 large Hubbard or Acorn Squash, peeled and diced into 1/2 inch cubes
  • 1/2 lb. Minerva Dairy Maple Syrup Butter
  • 1 cup organic coconut palm sugar
  • 1 tsp. sea salt
  • 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.