Comments on: How to Bake Butternut Squash

By: Chili with Winter Vegetables | Recipes | One Dish Dinners

Chili with Winter Vegetables | Recipes | One Dish Dinners — Sun, 11 Dec 2011 21:23:36 +0000

[...] How to Bake a Butternut Squash [...]

By: Andrea T

Andrea T — Mon, 20 Sep 2010 18:13:03 +0000

Eat the skin of baked and roasted butternt squash as well as the seeds ! Scrumptous ~~

By: Kayla

Kayla — Mon, 16 Nov 2009 18:31:03 +0000

@donna, You should select a squash with a long neck. This means it was vine-ripened longer. It also gives you more meat (the seeds are in the bulbous bottom, so you want the long, skinny ones!)

By: Tasha (Steps to Simple Living)

Tasha (Steps to Simple Living) — Fri, 13 Nov 2009 23:41:47 +0000

I had never purchased butternut squash since I did not know how to cook it in a healthy way. My husband I tried your recipe tonight and LOVED it!
5point yum factor from us both. We did add a little butter but was just as good without.
Thank you so much for sharing this.
Tasha

By: Bobbie

Bobbie — Fri, 30 Oct 2009 16:31:18 +0000

@Erin, The $5 Dinner Mom, I've always compared it to a "grainy" sweet potato when made with brown sugar or maple syrup. Little bit more bitter than a sweet potato though

By: Nettie

Nettie — Wed, 21 Oct 2009 01:58:22 +0000

@Donna W, You also can cut it into chunks and freeze...or you can puree and mix into any kind of pasta. I put it with mac and cheese or even baked chili mac (had to use my leftover chili) for a nutrition boost. No one knows the difference! You can also mixed with mashed potatoes for lower calories...very tasty and good for you too.

By: r greene

r greene — Mon, 12 Oct 2009 16:55:29 +0000

Butternut is one of the most nutritious and prolific producers (next to zucchini) in the garden. The seeds are especially nutritious (seed the nutrition data link) and are, unfortunately, discarded by most overly fed Americans. Try them raw, dried or roasted for a great, healty snack.

I used to risk my fingers by cutting these hard squash before cooking. In search of an easier way, I tried cooking one of the couple dozen I got from the garden in the microwave. I washed it and microwaved it whole in a dish for 15-20 minutes on high. After letting it cool a bit I cut it in half and noticed the skin peeled right off, the seeds scooped out with ease and the flesh tasted just as flavorfull and sweet as usual. This same technique works great for spaghetti squash, baked or sweet potatoes, etc.

So much for the need to get fancy with cooking. Just apply heat!

Remember – eat the seeds too!

By: Leah Adamowicz

Leah Adamowicz — Tue, 22 Sep 2009 01:54:24 +0000

Thanks Erin for posting this! I had butternut squash spring up in an old compost pile this year and produced 7 beautiful squash. I used a store bought one last year to make a butternut squash casserole (as a replacement for sweet potato- which is what I think it tastes like but a more creamy texture!) at the Thanksgiving Day dinner table… Well those seeds took root and I had a wonderful surprise in the garden this past spring! I didn’t want to go through the fuss of peeling dicing and mashing like last time. We will be noshing on a baked one like this for dinner tomorrow! Thanks again!

By: amy burger

amy burger — Sun, 20 Sep 2009 20:47:41 +0000

Does anyone know if cubed and roasted squash holds up in the freezer? I like to roast cubed squash w/ onion, olive oil , salt and pepper and then serve it with pasta. I was wondering what the texture was like if you froze it.

By: Robin

Robin — Sun, 20 Sep 2009 15:48:23 +0000

I agree with Patti D! Please link to some of these recipes! We’re getting tired of the same old & my boy friend just had a tooth removed so squash would be absolutely perfect!