The recipe for whipped squash from Simply in Season calls for 4 C cooked butternut squash, 2 T butter, 1 T brown sugar, 1 tsp cinnamon. Beat until smooth. But how does one cook squash in the first place?
I have lost my trusty Betty Crocker, which talks about how to make it in the microwave. But it’s just as easy to follow the directions in Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty (which I’ve discovered is the next best book after From Asparagus to Zucchini in terms of usefulness for choosing and cooking a wide array of vegetables).
Just whack a winter squash in half, scoop out the guts and seeds, and roast cut side up in a 400F oven for 30 minutes. If you’re feeling fancy you can brush with butter and drizzle with sugar, syrup, or honey. I drizzled with maple syrup from Ledgenear Farms (which I received free from Foodzie – thanks!). I served it with DH’s inside out burger, which I’ll tell let DH tell you about tomorrow!
This post linked to Wheatless Wednesday
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