Butternut Squash (from Ann)

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Butternut Squash (from Ann)

Cut in half lengthwise, remove seeds and strings. Brush with butter, salt and pepper to taste. Bake, cut side up, in a moderate (180°C?) oven until tender. I like to stuff the cavity with rice or bulgur pilaf when the squash are almost tender and finish baking til done and stuffing is hot.

You can make a soup with plain baked squash, chicken or veg broth, grated fresh ginger, and a swirl of cream added at the end (don't boil after adding cream). Verna, who isn't too fond of soup, even admitted this wasn't bad.

I once had charcoal-grilled butternut slices at a "southwestern" restaurant. I think they were parboiled and brushed with some spicy marinade before finishing off on the grill. Yummy!

Check out any recipes for winter squash on epicurious.com or recipesource.com.

May you never hunger, may you never thirst.
Ann in TX
(12/18/02)

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