Butternut Squash

A few nights ago I had a massive craving for Thanksgiving. Turkey Day is one of my favorite holidays– I love the family, the food, and the proximity to my birthday!  :)  Instead of roasting a giant bird, I took a cheaper route:  butternut squash.

Butternut Squash

My vegetable solution to recreating Thanksgiving. This recipe will definitely hold me over for a few months.

Pre-heat the oven to 400• and cut the squash in half (hotdog length).  Scoop out the innards with a spoon.  It’s like mini-Halloween with a deformed pumpkin.  That you can/want to eat.

Slice 1 Tbsp of salted butter and drop it into the squash bowl along with 1/4 of a chopped onion.  We also used basil, oregano, sea salt, and (fresh) rosemary leaves to season the squash.  Embrace the spice parade.

Squash it

Butternut squash all gussied up.

Fill a casserole dish with an inch of water and place the squash inside.  If you’re a smarty, use foil to cover the dish.  If you’re currently operating in a foil-free environment, be warned:  the squash takes 4 EVA.  (That was cool, right?)  The squash needed about 70 minutes without the foil, though with the tin foil you should plan for 60 minutes.

If the tines of a fork can slide into the squash with ease (kind of like testing a cake), you’re all set.

Early Thanksgiving

Enjoy an early Thanksgiving!


6 responses to “Butternut Squash

  1. Katie, how would you adapt this recipe for a soup or if I want a purée for pumpkin pie? I’ll need to do everything from scratch here in France, and I have a hankering for squash/pumpkin dishes.

    • Colleen! Hello! Two things I would suggest to you right now– curried butternut squash soup (w/ red lentils) or butternut squash PANCAKES! Yum! Either of these recipes will work great if you’re looking to (lit’rally) spice up the butternut squash, instead of eating it plain.

      For the soup: 1 cup red lentils, 1 cup vegetable stock, 1 onion, 1 baked butternut squash (obviously), 1 can of tomatoes, 1 Tbsp oil, and a healthy dose of these seasonings: cayenne, salt, garlic powder, basil, ginger, cilantro, curry powder. Directions: Saute, boil, and blend in that order ;)

      The fun thing about the soup recipe is that you can substitute the squash for pumpkin. That should fix your hankerings! (As for the pancakes, I’ll make them this weekend and let you know how they turned out!)


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