Butternut Squash November 16, 2010

Have you ever bought a beautiful winter squash, excited about the possibility to be an adventurous cook, and then ended up throwing it out 4 weeks later? It happens to the best of us. The winter squashes are a beautiful fall/winter vegetable but can be intimidating. Roasting them is always a winning way to prepare them. Here’s how:

Preheat oven to 450 degrees. Either peel and dice squash into cubes or cut the whole thing in half. Toss cubes in olive oil and spread on a baking sheet. (or) Place the cut halves, skin side down in a 9×13 pan. Roast in the oven till fork tender, about 45 minutes. Small cubes may takes less time. If you roasted the whole thing, scoop out the flesh and use in soups or as a mash. Super delicous.

Here is a link for a great mac and cheese recipe that includes butternut squash. Using good, sharp cheese allows you to use less and still have a great flavor. Use light or low fat products when able. Enjoy!

http://www.marthastewart.com/recipe/macaroni-and-cheese-with-butternut-squash?comments_page=1&showComments=true&#conversation-container