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Easy Butternut Squash

September 15, 2021 by towers

Thinking of putting up more food?  Don’t forget the vegetables that store very well with no fuss.  Butternut squash and sweet potatoes are on the top of the list.  We grow them and usually have 30-40 butternuts that we store and eat over the winter months.  They keep amazingly well in a cool basement.  And don’t forget that butternut squash make excellent “pumpkin” pies.

An easy way to prepare butternut is to bake it whole in a baking pan in a 350 degree F oven for about an hour or until it is soft–a knife should easily pierce the top end (not the round end with the seed cavity).  Remove from the oven and cut in half.  Scoop out the seeds with a spoon and discard.  Cut into serving sizes leaving the skin.  Top each serving with 1 tsp of ghee or butter.  Season with dried onion powder, salt, and other herb seasoning of your choice if desired.  Eat out of the skin (discarding the skin) while still warm.

Filed Under: Monica's Recipes Tagged With: butternut squash recipe

Roasted Butternut Squash

January 15, 2018 by towers

Although cooked butternut squash alone is sweet, if seasoned with garlic and salt and olive oil it surprises with a whole new taste.
Give this roasted version a try. We love it.

Serves 4-6

1 medium-sized butternut squash
1/4 cup extra-virgin olive oil
3 cloves crushed garlic
1 tsp. sea salt
black pepper

In a large bowl, mix the oil, crushed garlic (use a garlic crusher or finely mince the garlic), and salt. Set aside while you prepare the squash.

Peel the butternut with a vegetable peeler and then cut in half. Remove the seeds by scooping out with a spoon. Place halves cut-side down on a cutting board and cut across the length in 1/2-inch thick slices. You may want to cut each slice in half to make the pieces manageable when stirring them with the rest of the ingredients.

Place the squash pieces in the bowl containing the other ingredients. Stir well to coat the squash evenly. Spread in a baking pan so pieces are only 1 layer thick (not on top of one another). Season with black pepper if desired. Bake for 30 to 45 minutes in a 375 degree F oven turning once with a spatula after 15 minutes of roasting. Pieces should be tender (easily pierced) and slightly browned before removing from the oven. Serve immediately.

Filed Under: Monica's Recipes Tagged With: butternut squash recipe

Butternut Casserole

February 27, 2017 by towers

The easiest way to prepare butternut squash is to bake it whole in a 350 degree oven until it is soft and easily pierced with a knife.   It is quick to then peel the skin off, slice it in half and scoop out the seeds.  Now you are ready to maker soup, “pumpkin” pie (I’ve always made this with butternut), and casseroles.  Here’s a great recipe full of vegetables with some eggs thrown in for protein!  Serve with a salad and some fish or chicken and you have a substantial meal that is not high in carbohydrates.

Serves 4

2 cups cooked butternut squash

1/2 large onion chopped, about 1 cup

3/4 cup chopped zucchini

3/4 cup green peas, frozen

1/2 cup toasted or raw sunflower seeds

1 Tbsp. extra virgin olive oil

1/2 tsp. salt and black pepper, each

grated pecorino or parmesan cheese, optional

2 eggs

1 T tamari

1 tsp. dried thyme

Beat eggs well in a bowl and add tamari and thyme and beat again.  Mash the butternut squash and then mix it into the egg mixture.  Set aside.

In a skillet, heat the olive oil and add the onions.  Stir over medium heat for 2-3 minutes.  Add the zucchini and peas.  Continue to stir over medium heat until the vegetables are heated through–about 5 minutes over medium heat.  Add the sunflower seeds and salt and pepper.  Stir well.

Now mix the squash mixture into the vegetables in the skillet.  Transfer into a casserole dish, sprinkle with cheese if desired, and bake in 350 degree oven for about 30 minutes or until slightly browned on top.  Serve hot.

 

 

Filed Under: Monica's Recipes Tagged With: butternut squash recipe, vegetable casserole recipe

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