Butternut Squash Two Ways
Here are two easy ideas for serving butternut squash, both of which call for the same prep work.
Butternut Squash Prep Work
Cut one inch from the top and bottom of the squash for stability while you peel.
Peel the outer layer of the butternut squash with a vegetable peeler or very sharp paring knife.
Slice the squash down the middle and scoop the seeds out with a spoon or mellon baller.
Cut the squash into 1” pieces.
Roasted Butternut Squash
In a baking dish, toss with olive oil, salt and pepper. Add cinnamon and herbs such as sage, thyme or rosemary.
Roast at 400°F for 35 minutes until soft and browned.
Mashed Butternut Squash
In a large pot boil water and add squash. Cook for 10-15 minutes until fork tender.
Drain squash in strainer.
Return to the same pan and cook on low heat for a couple of minutes to dry the excess water. Turn off head and mash with a potato masher or electric mixer. Add butter, brown sugar and cinnamon to taste. Squash will be very easy to "mash" - use a fork, potato masher or electric mixer. Add butter and cinnamon or brown sugar to taste.