Winter Squash Recipes

CLASSIC ROASTED BUTTERNUT SQUASH

Everyone probably knows this recipe, but it’s a good ‘un, so it needs to be in the recipe list.

  • 1 medium butternut squash
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • salt and pepper (to taste)

Pre-heat oven to 400.  Cut squash in half lengthwise and scoop out seeds.  Place the two halves face up on a baking sheet.  Dab half the butter onto each half of squash, then sprinkle on the sugar, salt and pepper.  Roast for 25 minutes, or until a fork easily penetrates the flesh.

Enjoy as is, or you can scoop out the cooked flesh and mash it with a immersion blender (or by hand if you’re feeling especially tough), adding up to 1/4 cup half-and-half (until you get a nice mashed-potatoes-type consistency), an additional few tablespoons of butter, and more salt, pepper, and sugar to taste.

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