How often have you walked past the tan-colored gourd, scratching your head and wondering what interesting dish can you create using it?
Bypass it no longer. Try this dish tonight, and you'll never overlook the butternut squash again.
The recipe is fairly simple: Cook it whole or in halves. Remove seeds before or after cooking (your preference). Use olive oil during cooking optional. Bake for 45 minutes to 1.5 hours depending upon the size of the squash. Use a fork to basically scrape or shred the flesh into a bowl.
Well, I chose to bake whole an average size squash. I cleaned it, scored it in a few places, and rubbed olive oil on the exterior. Score it to allow the steam to release and prevent the veggie from exploding. I baked it for 1 hour 20 minutes until parts of the skin were brown. I let it cool for about 5 minutes before cutting open. As I shredded the flesh, a small portion still was rather firm so the squash could have cooked a little longer.
The aroma is mildly sweet. The flesh's consistency was closer to a sweet potato though not as dark or sweet. I scooped some of the squash into a smaller bowl, added some cinnamon and a dash of lime (or lemon) juice and enjoyed!
Works well as a side dish, snack or meal, particularly if you have a "meatless" day once a week.
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| Butternut squash |
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