What do pumpkin, butternut squash and sweet potatoes have in common, besides their sunny orange color? They all love something sweet.
Here we bake butternut covered, sprinkle it with a scrumptious brown sugar-oat streusel, then bake it again until the topping is fragrant and bubbly. You’d better double the recipe on this one!
Preheat the oven to 400 degrees F. Spray an 8- or 9-inch square or round baking pan with vegetable oil. Add the frozen squash.
In a small bowl, stir together the orange juice, 1 teaspoon of the brown sugar and the cornstarch until blended. Pour the mixture over the squash and toss lightly with a spoon to coat all the pieces.
Cover with foil and bake for 10 to 13 minutes or until the squash is hot.
Meanwhile, make the streusel by stirring together the melted butter, oats, the remaining 1 tablespoon of brown sugar and the cinnamon. Sprinkle over the squash.
Return the squash to the oven and bake, uncovered, for 10 minutes or until the topping is bubbly and the squash is tender.
Fresh Variation: Use 10 oz (2 cups) butternut squash, cut into 1/2- to 3/4-inch cubes, instead of the frozen. In the first baking, bake for 15 to 20 minutes or until the squash is almost tender. Then sprinkle the squash with the streusel and continue with the same instructions.