Nov 25, 2009

A Butternut gift to you.

As a Thanksgiving present...I'm going to share my Butternut Squash recipe.

If you're wondering what to do with your side dishes and have always wanted to do something different with a squash...enjoy!

Pick a good-sized butternut for your meal.
(It’s soooo good and goes sooo quickly that you may need extra!)

Peal and cut off ends. Cut down the center lengthwise and scoop out the fibers and seeds.
Cut a V shaped canal down the middle of the long part, but don’t throw away the part that you’ve cut out. You can cut that into chunks and throw into the hollowed out round section.

I normally place these into glass oven dishes, but feel free to use what works.
Peel and chop a couple of nice McIntosh apples….more if you like as they get soft as they cook. Toss these all over the squash.
Cranberries…..lots of lovely cranberries!!
Chop a bunch as well as add some whole ones. Use as much as you like!!

Raisins…..I sometimes use one or two of the small snack packages.
These are optional. I don’t use them all the time.
Check to be sure there are no stem pieces. Toss them all over the squash as well.

Since I have no real measurements for anything, just done by sight… small chunks of butter all around this.
Liberally sprinkle dark brown sugar all over everything. Add a good sprinkle of cinnamon and a touch of nutmeg if you have it.

Cover the dish with foil and bake in preheated oven at 350 degrees.
Start checking on it after about 40 min.They are done when thickest part of squash is soft when poked with a fork.


Renee (nayski) said...

oh yum - this looks so good, thanks for sharing!

peggy aplSEEDS said...

thank you for visiting my blog! enjoyed my visit to yours.

Sarah said...

*gasp!* You gave away the squash recipe??