Saturday, December 12, 2009

butternut squash

Last time I made this I added in pineapple and raisins and pecans and that overwhelmed the taste of the squash. So this time I stayed simple and it was perfect.

1 butternut squash
1/2 cup fresh squeezed orange juice or 1 orange (remove seeds) or a few mandarin oranges
1/2 tsp cinnamon

Cut the squash in half, lengthwise, scrape out the seeds, place halves upside-down in a large pan with about 1/2 inch of water to cover; cook at 350 F for an hour. Let it cool a bit, then scrape out the squash, and blend it up with the oranges and cinnamon. Very yummy. It's probably good with nuts too, like walnuts or pecans, but it's yummy without


Darryl said...

Hi Barb,

We're eating more butternut squash these days, too, but we are still looking for the best way to bake it. I assume you cut it in half. Do you put water in the baking pan, and if so how much? Do you put the halves face up or face down?

kneecap said...

Hi Darryl,

I meant to describe that and forgot, so thanks for the question. I edited the post, so now it describes more how to cook it--upside down with about 1/2 inch of water.


Darryl said...

Thanks, Barb, we'll try it!