Roasted Buttersquash Nut with Cinnamon

Fall is the season to harvest pumpkin ,squash or gourd. Butter Squash Nut is one of the various members of the gourd family which fall into few classifications of pumpkin and squash. Over the Halloween weekend,I cook something tradition and special for this festival.Hubby love roast butternut squash and I like the after roast cinnamon flavor.Butternut squash can easily found in supermarkets or and any road side farm stall.It's beige colored and shaped like a vase. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor which taste and look like sweet potatoes.Here is my simple recipe for Roasted Butternut Squash with Cinnamon. Ingrendiets:

1 large butternut squash

2 tbsp brown sugar

1 tbsp ground Cinnamon powder

1 tsp salt

1 tsp ground cumin powder

3 tbsp olive oil

1 tbsp Italian herbs

3 liter water ( buttersquash nut )

Method:

1:Prepared large pot with water at high heat for butter squashnut.Cook the squash in rolling boil water for 15 minutes each side or until tender.Remove the squash from pot ,then remove the skin, scrape out seeds.Cut the squash 1 inch each .

2:Preheat oven at 350F.Marinate brown sugar,cinnamon,salt,olive oil,cumin and Italian herbs over buttersquash nut in casserole .Bake for 45 minutes or until golden brown.Serve warm as side order.

Note:

I'm submitting this recipe to Weekend Wokking , a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Heart and Hearth and the secret ingredient is Pumpkin. I hope she don't mind I used Squash as Pumpkin as we all know squash is another member in pumpkin family .The dateline for submission will be on the 3rd November 2008. See yea!