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Three family members share how they make butternut squash.
Slice lengthwise:
1 butternut squash
Remove seeds.
Place cut side up in a 13x9 pan.
Add 1/4" water to pan.
Cover with foil.
Bake @ 400, 45 min - 1 hr.
Should pierce easily with a fork.
Scoop flesh into a bowl.
Add:
2 tsp- 1 Tbsp butter
Season with:
(for savorty) salt & pepper
(for sweet) 1 Tbsp brown sugar
In a pot, bring to a boil:
1 butternut squash, cut into chunks
water (enough to cover squash)
Boil about 6 minutes.
When a fork pierces the squash easily, it's done.
Drain and mash.
salt
garlic powder
Toss together:
20 oz butternut squash, cut into chunks
2 Tbsp extra virgin olive oil
1 Tbsp kosher salt
1/2 tsp black pepper
Spread on a baking sheet, single layer.
Roast @ 400, 15 minutes.
Use a spatula to turn squash chunks over.
Bake until tender, another 10 - 15 minutes.
