Tuesday, October 12, 2010

More butternut squash ideas

I just love winter squash . . . tonight we had butternut squash baked and then mashed with butter (or nonhydrogenated margarine for those of us dairy-free) and cinnamon. We also had baked beans, steamed peas, and the last of the tomatoes from our garden sprinkled with fresh herbs. A great fall meal that left everyone smiling.

Baked Winter Squash
This is an easy way to cook squash – no peeling or dicing is involved. It works for acorn, butternut, hubbard--whatever.

Preheat oven to 375ºF. Lightly oil a baking dish or jelly roll pan. Cut the squash(es) in half lengthwise and scoop out seeds and pulp. Place cut side down on prepared pan. Add 1/8 - 1/4 inch of water to pan. Bake 45 to 60 minutes, or until squash is tender. Let cool slightly and scoop squash out of peel into a bowl. Season with butter or olive oil, sea salt, and spice to taste.

1 pound squash yields about 1 cup mashed squash

2 comments:

~homekeeper mom said...

Oh my goodness!! I just stumbled onto your blog. I love love love your book "The Vegetarian Mother's Cookbook". I use it almost daily, and am not pregnant anymore, lol. I am so excited that you have a blog, and will be checking it often. Yay! I am so excited! My dh is going to totally laugh when I tell him tonight. :) Thank you so much for all the wonderful recipes.

~Candi

Cathe Olson said...

What a nice comment, Candi. Thanks so much for writing.