Butternut Squash

Posted on Wednesday, December 10, 2008 at 10:01 AM

Although I haven't posted in a while (a long while!), I have still been cooking!  Life goes on, and sometimes seems to move much too quickly, especially during this time of the year.  The air has really chilled down--we've had snow in the last couple of weeks and more heading in tonight--and this chilldown always puts me in the kitchen making some special foods.

One of my favorites is plentiful during this time of the year, and that is butternut squash.  Now, I'm a big fan of squash--whether it be summer or winter squash--but that wasn't always the case.  Winter squash wasn't always available in Florida when I was growing up (although I'm sure it is now), so I was only used to summer squash.  However, once I moved north, I became a bit intrigued by those hard winter squashes and began to wonder what to do with them.  That was before the advent of the internet, so I couldn't just browse online for ways to cook it (or even to learn what they all were!), and I couldn't find much in many of my recipe books.  At that time I didn't have any older women I could ask, so I did the only thing I could do, and that was just to sort of figure it out on my own. 

Well, after some trial and error (many errors, yes!), I learned that my favorite was the butternut squash prepared simply.  I like food to be simple, although I do cook "fancy" every now and then!  However, butternut squash is so versatile, and yet so simple to prepare.  This is a wonderful squash to introduce children to, also.  It can be cooked and fed to babies as well as toddlers and older children, and they all enjoy its natural sweetness.  (Its also a good substitute for pumpkin in pies and breads!)

Enough said--on to my "special" recipe!

Butternut Squash

1 (or more) butternut squash

Butter

Cinnamon and/or Honey, optional

Begin by prepping your squash.  Wash it with a stiff brush under warm water (to remove any dirt or debris), and dry thoroughly.  Now you can do one of two things--either slice it lengthwise down the middle and remove the seeds with a spoon, or slice crosswise in 3/4" slices, and then remove the seeds.  If sliced crosswise, it will be easy to peel, but if slicing lengthwise, just leave the rind on. 

Place in a baking pan--a 9"x13" works well, with a little bit of water in it, and cover it with aluminum foil.  If you've sliced it lengthwise, place it in the pan with the fleshy side down.  Bake it at 350° F. for about an hour.  If its been sliced crosswise, you'll only need to bake it about 45 minutes or so.

Remove from the pan.  If it hasn't been peeled, it will peel easily for you now.  You can serve it sliced, or go ahead and smash it around with a fork or potato masher.  You won't need a mixer to mash it up--its quite tender now!  Add a bit of butter (to taste) to it, and if you like, you can drizzle it with a bit of honey or sprinkle it with a bit of cinnamon. 

That's all there is to it!  You will find that winter squash keeps well for several weeks if kept cool and dry.  This recipe works with all of the many varieties of winter squash, but you may have to adjust the baking times.  Experiment today and find out which one of the many winter squashes out there become your family's favorite!

Hugs,Cynthia Robin