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Butternut Squash (2 Ways)
Butternut squash, known in Australia and New Zealand as butternut pumpkin, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin and can be used for pumpkin pies/other sweet treats and savory dishes alike. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end (wider base).
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I love the season Autumn/Fall, as there are all types of squash, pumpkins, gourds and more to choose from. The Butternut is the most versatile (to me), as it can be prepared in so many ways and doesn’t need refrigeration until it is sliced opened/cooked. I stock up on this gourd and keep several on hand of different sizes all through Winter.
I have prepared 1 large butternut 2 ways (Sweet & Savory).
I placed both types on same piece of stoneware, with tinfoil separating.
Both recipes below makes enough seasoning for entire squash.
Hope you enjoy these recipes.
Slice squash in half, peel and scoop out seeds (set seeds aside for roasting if desired).
Cut 1 half into sticks and the other into cubes (as shown in photos).
Heat oven to 425deg.
Sweet Recipe:
Mix together, set aside:
1 stick butter, melted
1 tsp. Vanilla extract
½ tsp. Almond extract
Mix together, set aside:
1/2 C. granulated sugar
2 T. cinnamon
½ tsp. nutmeg
Toss cubed squash with melted butter. Fold in spiced sugar mixture gradually until taste is desired.
You will not use all of this mixture. Store in airtight container for another use.
Savory Recipe:
Whisk together and toss with matchstick squash.
½ C. Olive oil
1 T. dried parsley
2 tsp. dried thyme
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/8 tsp. cayenne pepper (if more heat is desired, bump it up to ¼ tsp.)
Few grinds of fresh pepper
Bake at 425deg. F for 35 minutes, or until fork tender. If using stoneware or glass baking pan, no need to flip veggies.
Metal pans will need to be flipped halfway thru to avoid burning.
Once cooked plate and serve with dinner or nosh as is.
Bon appetite!
Chefs Notes:
Sweet potatoes can be substituted for squash.
For more fresh recipes and articles by Joe Scrizzi click here…
