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butternut squash
By Ott Chip
12 April 2008 · Food
My husband loves to plant 'things'. It matters not what category it is in. If it has roots or is a viable seed, give it to him and in the ground it goes.
One of the favorites of the two of us is his vegetable garden. He has learned from my desire for squash of any variety, that they are indeed a delicious vegetable. Over the winter we have eaten quite a few of the butternut squash we kept from last years garden.
I fix them in various ways, with the following being two of our favorites.
Microwave the butternut squash until desired degree of tenderness, then placed in a hot cast iron skillet which has been oiled with bacon drippings. Let the squash fry in the pan until the edges are nicely toasted. Season the now toasted squash with salt and pepper to taste. I use small whole butternut halves for this recipe.
For the second recipe, I microwave the squash after placing butter and brown sugar in the hollow seed cavity. Once again, cook to the desired degree of tenderness. This recipe is good for the smaller squash as well. I then serve the squash in halves per serving.
For the larger butternut squash, I cut the squash into smaller pieces after removing the seeds. Those pieces are then cooked in a casserole dish in the microwave. they are seasoned with the sprinkling of butter pieces and brown sugar before cooking so the fat and sugar melt into the flesh of the squash.
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From the Electric Scotland Article Service (2008–2011). Restored from archived copies of the original pages.
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