Thursday, January 26, 2012
Cooking Lessons - Butternut Squash
In other news... let's talk about cooking butternut squash (actually now that I think about it this is how I prepare most squash). My friend Jen discovered butternut squash this week but mentioned that she bought the frozen/cubed kind and that she wasn't sure what to do with an actual butternut squash. So, here you go Jen...
My most favorite way to prepare this is to slice the squash in half length wise. Use a big spoon to scoop out the seeds and stuff from the bulbous end of the squash. I put them in a pan with about an inch or so of water, cover the pan with foil and bake until the squash is soft. Usually 45 minutes in a 400 degree oven but that can change based on the size of the squash. Just insert a knife in and if you get any resistance then it's not done yet. Once it is finished, take it out of the oven and let it cool (though I usually don't) and then scoop it out of the shell into a bowl. I like to top it with salt, pepper and a little bit of spray butter. If it's not as sweet as you like add a little brown sugar or Splenda brown sugar blend for sweetness.
If you're careful with the mandolin you could also just peel a butternut squash and slice it thin and then pan fry them or bake them. It's tasty like that too but I think the texture is kind of wrong for "fries" because mine ended up being really soft.
I also really enjoy eating this with potatoes or parsnips or a combo of the two.
Do you have favorite ways to prepare butternut squash or any kind of squash?