I’m seeing glimpses of fall all around us.
Red and orange leaves on our neighbors tree. Cool mornings. Acorn bits all over our yard. Fatter squirrels. And pumpkins and mums on the grocery store front patio.
And I’m having visions of butternut squash on our table in the next few months!
We all LOVE butternut squash…and this is my favorite way to prepare it. Topped with a little brown sugar. And perhaps butter if you like, but I don’t think butter is necessary!
How to Bake Butternut Squash
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 60 minutes
- 1 large butternut squash
- Optional, serve with brown sugar and/or butter
- Cut off the stem on top and then slice in half lengthwise.
- Place in 9×13-inch glass baking dish with 1/4 inch of water.
- Cover tightly with foil and bake at 350 for 50-60 minutes.
- Remove from oven and let cool a few minutes. Scoop out seeds and discard. Scoop out flesh into serving bowl.
- Serve as is. Or add some brown sugar. And perhaps some butter too.
And this makes a great baby food…as is for an older baby, or pureed with a bit of water for younger baby!
HOW TO SELECT the perfect butternut squash…look for a squash with no marks on its skin, no soft spots, and it should feel “heavier than it looks.” They range in size, so choose one that will work for your family. Any extra squash can be used in homemade macaroni and cheese or for baking!
Simple, nutritious and delicious!