Heather says:
With cooler temperatures come falling prices, at least for squashes. Take advantage and enjoy one of the easiest side dishes known to man, baked butternut squash. It’s so simple, there’s not really even a recipe.
Preheat your oven to 350F.
Cut your butternut squash in half, lengthwise.
Use a spoon to scoop out the seeds.
Grab a 9 x 13 pan and place both halves cut side down in the pan. Add about 1/4″ of water to the pan. We’re not trying to drown the squash, just keep it from drying out.
Bake for one hour. Check it after 50 minutes or so by taking a fork and poking it. If the skin pierces easily, remove it from the oven. Scoop out the flesh to serve. I like to add a touch of butter and a light sprinkling of brown sugar.
It tastes like autumn.
If you’re wondering, I also use this technique for acorn and spaghetti squashes. Spaghetti squash is slightly different, as the flesh is stringy. You can use a fork to scrape it out and it works well sweet or savory. In fact, some people like to use spaghetti squash as an alternative to pasta. There’s one sitting on the counter, so I should be able to use it, soon.
We grew a whole crop of butternuts this year in our backyard and they can then last in the pantry for months without going bad. My basic recipe is to first peel the butternut, then cut into cubes. Then peel, core and slice a granny smith apple. Put everything into a baking dish and sprinkle with brown sugar and cinnamon and bake for like 25 minutes at about 350 - until squash is soft. YUMMY!
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