With it being Fall and all I have been looking forward to sharing this post with you, because let’s face it I am a squash lover! Sounds strange I know, but when you grow up on a Farm eating those massive Hubbard squash you discover various ways to prepare all varieties of this colorful family of vegetables. Have you noticed how squash is in every produce aisle this time of year and did you know they can even be used for glorious centerpieces too!
Seems as though we have always had an assortment of squash in our garden, I tend to think of squash as a nutritionally packed go-to-vegetable that is relatively mild in flavor. Using a vegetable that is not overpowering in flavor is a pretty nifty bonus because you have the option of adding a range of spices. Choose from sweet to savory or anything in between and you’ll have a winner of a side dish. Today I am exploring the colorful butternut squash and I invite you stay and experience the journey with me.
As you may know Winter squash skin is quite tough. I have stayed away from peeling Winter squash because of a fear of cutting off a finger or two. (seriously!!) I normally purchase butternut already cut and ready to take home and bake from the grocery. Seems this year (when we had one cool day day-Texas weather is known for being stubbornly warm) I was in the mood to tackle roasting butternut squash from the beginning to the end, peeling and all. It was a success and I have some handy dandy tips to share with you-No cuts allowed. Be very careful!
Preparing and Cutting Butternut Squash
In the Kitchen:
- Large heavy duty wooden cutting board.
- Paring knife, serrated knife, spoon, kitchen mallet (I did not use one-but it would have helped to “pop,” open the squash after making the initial cuts. You can also use a vegetable peeler in place of a paring knife.
- Rinse and dry squash.
- Place on cutting board.
- Cut squash in half.
- Place cut squash bottom on cutting board and hold top of squash with your hand-begin cutting away the peeling from top to bottom with knife pointing downwards.
Dicing Butternut Squash
- Slice each section of butternut squash into patties, so to speak. (You can see in photo what I mean)
- Remove seeds from butternut squash with a spoon.
- Cut squash into desired size of cubes, cook immediately or wrap in plastic bag or plastic container and toss in fridge. A really cool thing is that you can keep squash up to 4 days in fridge after it’s been diced.
- 1 medium size butternut squash cubed
- 1 clove garlic (optional)
- Fresh rosemary, sage or thyme (optional)
- 6 tablespoons olive oil
- salt & pepper to taste
- honey, maple syrup (optional)
- cinnamon (optional)
- Once butternut squash is washed and cubed layer the squash in a baking pan.
- Toss the squash in a good olive oil.
- Salt and pepper.
- Cook for 30-40 minutes or fork tender in a 400 degree oven.
- Remove and add your choice of seasonings and herbs.
Enjoy the bounty of the harvest with these marvelous Fall/Winter vegetables, eating our veggies is good for us.
Up next this week is a Donut Birthday Party, thanks for joining me in living with simplicity and joy.