Butternut Squash Basics

I've been driving back and forth between Los Angeles and San Diego for the past few weekends. The downside is, I haven't had much time to blog, and I'm beginning to hate what really is a pretty scenic drive. But on the upside, I've been getting to spend some good quality time with friends and family, and I get to take advantage of my mom's splendid kitchen, and most of all, her abundance of produce.

     Butternut squash has got to be one of, if not THE favorite vegetable of my family. My mom typically prepares it with brown sugar and butter, but the recipe ideas for this generously sized squash seem inexhaustible. This squash is just beginning to reach harvesting size in my mom's garden and I imagine the season will last at least through December. Look forward to seeing some butternut squash recipes on this blog in the coming months. It's easily an autumn time obsession of mine.

     Before you can get creative however, you've got to know how to tame this beastly veggie. There are three basic ways you can prepare this for use in dishes and soups:

1. Peel & Roast
2. Peel and Steam
3. Bake in water 

     If you're short on time, go with #2, if you want to use oil and herbs, go with #1, but for me, the choice is always #3. I think it preserves the flavor best, and it delivers a great texture.

heat: 400-425 degrees F

time: 1hr- 1.5 hr

equipment: Large rectangular baking dish, aluminum foil

This method is always my first step in using this squash in dishes like lasagna, soup, or my Butternut Squash Enchiladas.

step 1.
  Slice your squash in half long ways, you'll need a good strong knife. If you've never cut into this squash before, you might be surprised at how tough it is. Also cut off the stem and then spoon out all the seeds.

step 2.
    In a large baking dish, place your squash face down. Pour some cold water into the dish until the water level is between 1/4 -1/2 inch deep. Sometimes I like to place a bouillon cube in the water to give a kiss of flavor to the squash. Cover with foil and bake at 400 degrees for 45-hour depending on the size of your squash. Honestly, I always cook my squash for at least an hour.

step 3.
   Set aside to and let some steam out. When the squash is cool enough to handle, flip it over and spoon out the good stuff. The rind of the squash should hold up against your spoon. You can save it and use it to serve your squash in later, depending on how you choose to prepare it.


Quick fix: Stir in a little butter, salt, and brown sugar. enjoy!