Butternut Squash

Better Butternut Squash

I enjoy the taste of vegetables. Making a vegetable taste like itself is hard. We add oregano, garlic and tomato to zucchini. Tastes good, just not like zukes. Same with winter squashes. At the holiday gatherings it's usually the newest family member (your nephew's newest girlfriend) that is chosen to bring the pureed squash or sweet potatoes. They bust out some recipe with whiskey, sugar, marshmellows, candied oranges and/or curry to add to the vegetable. Sweet on sweet topped with booze and melted sweets, yummm.

This is better, cheaper and very healthy. It works with sweet potatoes as well as any squash.

Baked Butternut Squash 

Set oven @ 350 90 minutes total time  10 minutes active time   serves 4  Cost less than  $2.00

You will need 1 sheet pan, a 4 qt pot, a food mill or stiff whisk, kitchen spoon

  • 1 medium sized butternut squash, about 2 lbs
  • 1 Tbsp. unsalted butter
  • 1/4 lemon, zest and juice
  • sea salt to taste

Split squash in half lengthwise. No need to remove the seeds. Place on a greased sheet pan. Use a Silpat or other non stick liner if you have it. Bake for 1 hour or until tender like a baked potato. Its OK if it browns a little. Let rest until it's cool enough for you to handle. Scoop out the seeds and discard. Pull the flesh off of the skin and pass thru the food mill into the pot. The food mill will catch any stray seeds or bits of skin. If you aren't using the food mill just go straight into the pot. Add the butter, lemon zest and juice plus some salt to taste. Whisk it all together, taste and adjust.

Hold warm or just reheat by adding a little water to a pan and stirring over medium heat. Should only take five minutes or so to heat up.