Saturday, November 26, 2011

Roasted Butternut Squash

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Butternut squash has such a beautiful color and is so smooth when processed raw or roasted. You don't ever want to boil squash, because it will loose alot of it's flavor in the water. Roasting it or baking it brings out the sweetness and flavor!

-Butternut squash has a tough skin, so use a sharp knife to cut it down into workable pieces
-Remove the seeds
-Put in a baking dish with enough water to cover the bottom
-Cover with foil and bake at 350 degrees until flesh is tender
-Serve warm or let it cool to remove from the skin. I use a spoon to scoop out the flesh.

You can eat as is, puree for baking/cooking or freeze and use later.
I used this one to make a Butternut Squash Pie with Almond Crust

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