I adore butternut squash. It's definitely up there on my list of favorite vegetables, after asparagus, eggplant, and artichoke, of course. I love butternut squash ravioli and Mom's butternut squash soup. However, funny thing is, I haven't the foggiest idea of how to cook with it. At the market last week, one of the farmers brought a truckload of his butternut squash. At only 50¢ and fresh from the local harvest, I could not resist convincing myself that I'd figure out how to cook it later and buying one.
Luckily, a woman from a neighboring stall saw my distress and recommended her favorite way to cook butternut squash as a side dish. Unfortunately, she did not give proportions, but this leaves more flexibility depending on your taste for sweetness. You will need the following:
1 small butternut squash
2 Tbsp butter
1/3 cup brown sugar (more if you have a sweet tooth)
water
Oven: pre-heat to 350
1. Cut the squash into cubes, removing the skin and seeds in the process. Set seeds aside. Cubes should be no bigger than 1 inch x 1 inch x 1 inch. (If you are in a hurry, cut smaller cubes as they will cook more quickly).
2. Place squash in a pan with high sides; if cooking for one, I recommend a bread pan. Be sure to spread out the squash evenly along the bottom of the pan.
3. Cut the butter into smaller pieces and place on top of the squash.
4. Sprinkle the top with brown sugar. (This could also be a delicious dessert treat, but if so, you may want to use more butter and much more brown sugar).
5. Pour water into the pan until the tops of the squash cubes are completely covered.
6. Place the pan into the oven at 350 F for approximately 30 minutes.
7. Let stand to cool. Serve, and enjoy!
Toasted Seeds: A simple healthy snack
1. Scoop out the seeds from the squash and spread them out on a sheet of foil.
2. Place seeds on foil in oven with squash for about a half hour or until lightly browned.
3. Drizzle honey over the warm toasted seeds and enjoy.
