Wednesday, January 19, 2011
In Praise of Butternut Squash
I'm on a squash kick lately - I can't get enough. Last night was spaghetti squash. This evening, I steamed 5 small yellow neck squashes cut into rounds. Tomorrow night? You guessed it - butternut squash.
Loaded with fiber and Vitamin A, the butternut squash is a friend to the CE community. A lot easier to prepare than you've been led to believe, and SO worth the ( minimal ) effort.
1 - Look for unblemished , matte ( not shiny ) squash that feels heavy for its size.
2. Don't refrigerate. Store in a cool place like a pantry for up to 3 months.
Cooked squash can be incorporated into all kinds of dishes - baked goods, soups, a side dish, a filling for meat...all kinds of uses.
You can microwave squash if pressed for time. Wash squash, and cut in half. Scoop out the seeds. Microwave face down on a plate for 5 minutes. After 5 minutes, test doneness with a fork. For should easily pierce the orange flesh. If not done, microwave for a few more minutes, testing after every few minutes. Mash it up and eat it!
Same as above, but put the squash face down in a baking dish and fill with about 1" water. Cook on 375 or so for 30 minutes. Again, the flash should be fork tender.
You can also boil it, but it isn't my favorite preparation. Cut the squash in half, remove the seeds and fibers, and use a sharp vegetable peeler to peel the hard rind. It's not an easy task. Cut the flesh into cubes, and boil until fork tender.