These coconut cupcakes, which bear the name of an Indian queen, are topped with a sweet basil cream and a spicy lemon curd. They are beautifully presented and have sweet but interesting flavors. Although it takes some time to make the cupcakes, it is worth it in the end. Since the basil cream and lemon curd need time to chill, they can be prepared the night before.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- ⅛ teaspoon ground thyme
- ⅛ teaspoon ground black pepper
- salt to taste
- ½ cup shredded Romano cheese (such as Locatelli®)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
- Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
- You can substitute freshly shredded Parmesan cheese.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 128 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It is easy to make and, of course, it is delicious! We make this squash dish as our all time favorite Thanksgiving side dish. My husband makes this. Always. This time, I found a box of squash cubes at Costco. We just spread it on to the pan, drizzle oil, salt and pepper, and baked it. So easy!
We grown ups loved it! Wasn’t a big hit with my children, but a few tolerated this recipe. I combined it with another recipe called Simple Roasted Butternut Squash. The differences were this recipe called for thyme and added cheese, whereas the other used minced garlic cloves and no cheese. So, I added the garlic to this recipe and it turned out yummy.
This dish is delicious! My family really enjoys butternut squash and we eat it often when I can find it pre-peeled and chopped at the store. I usually roast it with olive oil, salt, pepper, and garlic so this was a nice twist. I used Parmesan cheese and we enjoyed the savory on top of the sweetness of the squash.
Good and hearty. Tasted like . . . squash. Needs more herbs and spices to perk it up, make it distinctive. Will try it again, probably using more thyme and adding rosemary, maybe some other herbs.
is good
I thought this squash was pretty good. It is only the second time I have cooked butternut squash (the first was in a lasagna), so I don’t have a lot to compare it to. However, I thought the flavor was nice and I liked the texture that roasting gave to it. I myself did not find it to be overly sweet and even my husband who doesn’t generally like any kind of squash said it was okay. The hardest part of this recipe was peeling and chopping the squash; I might get the pre-chopped stuff they have at the store next time.
I can’t rate this very well. I myself could only take a small bite….In that bite it was not right and was off putting. While 2 of my daughter’s tried in and said it was sweet like an apricot, I was like what? the flavors that are combined with the squash, are not up to par with the pairing with the squash. The squash’s sweetness is overpowering and you couldn’t taste anything else. I didn’t like this at all and neither did my husband and son. Sorry followed to a T and won’t be made again, my apologies.