Baked Butternut Squash

  I discovered Butternut squash relatively late in life and since it has been in season for the last couple of weeks it seemed appropriate to do an entry on this versatile squash. It has become one of my staple sides for large family dinners and it is pretty easy to prepare while other tasks for large family dinners are being completed.

Baked Butternut Squash

1 Butternut squash

3 tbsp butter

salt

pepper

  Pre-heat your oven to 350 degrees Fahrenheit. Cut the squash in half lengthwise. Scoop out the seeds and fibrous innards until just the meat of the squash is left. Lay on a baking sheet. I slice two small flat spots on the rounded bottoms so they don't roll and spill the melted butter. Add a tbsp of butter to each squash half and sprinkle with salt and pepper. Bake for 1 hour.

  When the squash has cooled a little, scoop the baked flesh out with a spoon and place in a bowl. I add another tbls of butter, mash it up with a potato masher, and add salt and pepper to taste. I like to eat it just like that. Many people like to add cinnamon, sugar and nutmeg before putting it in the oven. I think that tastes good too. These are easy enough to acquire and prepare so a little experimentation isn't too troublesome. Enjoy! :-)

TTFN

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