Maple Blue Butternut Squash
- 3 lbs. butternut squash
- 1 tbsp. unsalted butter
- 2 tbsp. brown sugar
- 1 tsp. kosher salt
- 1/4 tsp. Kowalski's Four Pepper Blend Peppercorns, finely crushed
- 1/2 cup blue cheese crumbles, divided
- 1/4 cup Kowalski's 100% Pure Maple Syrup, divided
Cut 1" slit in squash; microwave to soften skin (about 4 min.). Cut ends off squash; remove skin. Cut in half; scoop out seeds. Cut squash into 1/2" cubes (about 4 cups). In a large skillet, melt butter over medium heat; stir in brown sugar until dissolved (about 2 min.). Add squash cubes, salt and pepper; cook over medium-high heat, stirring occasionally, until lightly browned on edges (10-12 min.). Divide squash among 4 individual ramekins; top with cheese and maple syrup. Preheat broiler; broil squash 6" from heat source until cheese is melted (about 2 min.). Serve immediately.
Good to Know: For a timesaver, purchase 1 ½ to 2 lbs. of cubed butternut squash sold in prepackaged containers in the Produce Department.