butternut squash – Rants Raves and Recipes

Roasted Butternut Squash

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness.

I keep it simple, but feel free to add herbs or spices to the recipe. Minced garlic, sage, rosemary or whatever you think will go well with the squash.

Ingredients for Roast Butternut Squash

1-2 medium Squash, peeled, seeded, and cubed
3 Tbs butter
3 Tbs brown sugar
¼ cup Olive oil
2 tsp each salt & pepper (approx)

Directions for Roast Butternut Squash

Pre heat oven to 400º

In a small sauce pan melt the butter and once melted add the sugar and stir until all the sugar is dissolved. Off heat add the Olive oil, salt and pepper and stir briskly to combine.

Peel, seed, and cut the squash into ½” cubes. Place into a bowl and pour the oil mixture over it. Stir to coat all the pieces of squash.

Place in a pan that will accommodate the squash in a single layer and roast for 20 minutes in the center of the oven, place on a higher rack nearer the heating elements for the last 10 minutes to lightly brown and char the squash.

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover

Sadly vegetables are fit only for cats and bunnies, they were slightly sweet but not my cup of beef broth.

Yum

Roasted Butternut Squash

Ingredients

1-2 medium Squash, peeled, seeded, and cubed
3 Tbs butter
3 Tbs brown sugar
¼ cup Olive oil
2 tsp each salt & pepper (approx)

Instructions

Pre heat oven to 400º
In a small sauce pan melt the butter and once melted add the sugar and stir until all the sugar is disolved. Off heat add the Olive oil, salt and pepper and stir briskly to combine.
Peel, seed, and cut the squash into ½" cubes. Place into a bowl and pour the oil mixture over it. Stir to coat all the pieces of squash.
Place in a pan that will accomodate the squash in a single layer and roast for 20 minutes in the center of the oven, place on a higher rack nearer the heating elements for the last 10 minutes to lightly brown and char the squash.

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Stuffed Butternut Squash

Today’s visit to the green grocer had these small butternut squash catching my eye. I had pork tenderloin defrosting that I was planning on stuffing and I thought these would go great with the pork.

Ingredients for Stuffed Butternut Squash

Butternut squash
4 slices thick bacon diced
1 McIntosh apple peeled,cored diced
1/4 cup toasted sliced almonds
1 large shallot diced
3 cloves of garlic minced
salt & peppr
1/4 cup half & half
4 sage leaves chopped fine
1 tbs butter

Directions for making Stuffed Butternut Squash

Preheat oven to 400°.

If you are going to prepare the ingredients a while before baking, place the diced apple into a bowl with enough water to cover and with a little lemon juice added to keep it from browning.

Cut the squash in half length wise. Scoop out seeds. I cut a small area on bottom of the bulb so it will sit flat in the baking dish .

**cut small piece off bottom of the bulb so it will sit straight**

Place about a 1/2 tbs of butter in each of the seed hollows and place the squash into the oven for about 40 minutes basting the surface of the squash with the butter a few times during baking. Remove squash from oven and let cool.

When cool enough to handle, scoop out the squash with a melon baller or spoon. Chop the scooped out squash.

In a frying pan cook the bacon well. When cooked drain off excess fat. Add the shallot and garlic and cook for a few minutes until they begin to soften. Add the apple, squash,sage,salt, pepper and almonds and cook for a few minutes; then add the half & half and mix completely. Place the squash shells into a baking dish, fill with the stuffing and cover the dish with foil. Bake at 400° for about 30 minutes. Take the foil off the dish and let bake an additional 5 minutes.

Serve and wait for the compliments.

Here’s a few things that might make this recipe, easier to make:

Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife
Zwilling J.A. Henckels Twin Four Star II Hollow-Edge 7-Inch Santoku
Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, Black

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.