Don't be intimated by butternut squash! The most challenging thing is cutting it up, but if you know the right steps and have to a sharp knife, you should be good to go.
Although butternut squash is available all year round it's really a fall/winter squash. Look for one with a big neck and small bulb; it'll yield the most meat. It should have a pale orange color and should feel heavy for its size.
To cut, place it on its size.
Cut the stem end off.
Cut the bottom off.
Cutting off both ends makes it stable to stand it up and cut through the middle.
You seed it now and bake it, but I want to cook it a little faster so I cut it into quarters.
Flip it upside down, making it more stable, and cut through center.
Seed the squash.
You can reserve the seeds, rinse, dry, season and bake them if you'd like. They are a great snack or garnish.
Bake at 350 degrees, 5-7 min.
Spray butternut squash with (coconut) oil.
Season with salt, pepper, chile powder, curry powder a touch of cinnamon and nutmeg.
Bake at 350 degrees for 30-40 minutes. Add a little water at the bottom of the baking sheet to help steam the squash and not burn the skin.
Enjoy!!!
There are other numerous ways to enjoy this fabulous fall squash...
1. Top with some ground meat and sautéed peppers
2. Cut into pieces and add to my famous Green Chile, click HERE for recipe
3. Puree into a butternut squash mash and garnish with seeds & bacon bits
4. Make into butternut squash soup
5. Puree and use to fill raviolis
6. Make into butternut squash cakes
7. Use as a filling in enchiladas
Anybody else have other ideas...???
I cubed a butternut squash and boiled it in vegetable stock, then added about 1 cup of Karen's Chipotle hot sauce. Blended it all until smooth. It made the best soup!
ReplyDelete