Butternut Squash

This recipe came directly from a sticker on the squash, although I didn’t use all the ingredients they recommended.  Their instructions were to preheat the oven to 400 degrees, cut the squash in half lengthwise.  Remove seeds, then bake cut-side down in a shallow pan.  Test with fork. Remove and sprinkle with salt and brown sugar, then bake until golden brown.  They suggest that the squash can be mashed, drizzled with butter, honey or syrup.  ~From Stauffer Huling Farms.

I personally think that the squash is sweet enough on its own and does not need any more sweeteners or calories.  I kept it real simple.

The Ingredients

Butternut squash

2 T Olive oil

1 T Butter

Salt & Pepper to taste

The hardest part of this recipe, for me, is cutting the squash, as it is very hard-skinned.  I used a large chef’s knife, but you need to be careful.  I guess that is the mother in me talking…  I put the Olive oil on the bottom of a large baking pan.  For this recipe, I used the Pampered Chef stone pan.  I then placed the squash cut side down in the pan.

I baked it at 400 degrees for about 35 minutes, and it seemed to be cooking a little too fast, so I turned the oven down to 360 degrees and baked it for about 15 minutes more.  This is what it looked like when it was done.

I scooped out the squash from the skin, and placed it in a mixing bowl.  I added the butter, salt, and pepper and lightly mashed it.  My husband said it tasted like sweet potatoes.  Go ahead and add the sweetener if you like, but I think it is  good just the way nature made it.

Enjoy the great Fall weather! ~Nancy

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