Thursday, October 31, 2013

The Almighty Butternut Squash

Another reason to love the fall is that cooking is so much more fun.  You want to turn on your oven, you want to make food for the potluck, stews, casseroles, and soups are calling your name.  Plus, all the good foods that make these dishes good are in season again like apples and your winter squashes.

The Butternut Squash.

My favorite of all the squashes, I think this might be the perfect food.  It is so versatile plus you can amp up you your existing recipes and make them heartier and healthier.

Now, the BS can be intimidating.  To wield this mighty gourd you will need a heavy-duty knife and a non-slip cutting board.  To prepare mine, my favorite way is to cut in half lengthwise, scoop out the seeds, place in a glass baking sheet face down with about an inch of water and then bake for about 45 minutes.  Perfect!

Other variations would be to roast whole, cube and roast, or microwave.

Butternut Squash Mac N' Cheese is one of my favorite of the season.  I use a variety of these two recipes:
Rachael Ray's
Cooking Light
Usually I don't add breadcrumbs and I like to add peas!  I prefer Barilla Plus rotini noodles rather than wheat (wheat doesn't bake very well).  Give this a whirl - it's really, really good!

My sister said she made Butternut Squash chili the other day.  Delicious!

How about Butternut Squash fries with salt and cayenne pepper?

Go get yourself a BS today and tell me what you create!





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