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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butternut Squash Recipe

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This recipe for Butternut Squash is from A Taste Of The Wilderness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butternut Squash (pear shaped, with a yellow-light brown colored shell)
butter
brown sugar
salt and pepper
Directions:
Directions:
Wash outside, remove seeds from the small seed pocket, then cut into about 8 chunks. Put in a large kettle with an inch of water in the bottom. Cover, bring to a boil, steam for about 45 minutes, or until a fork inserted in the flesh goes easily. Remove from heat, let cool until you can handle the chunks. Put each chunk in the palm of your hand and using a spoon, scoop out flesh from the skin. Put the squash in an ovenproof bowl, add the seasonings to taste and using the spoon, break up the squash so it is chunky, but not pureed. Put the bowl back in oven to warm. For an average sized squash, start with 1/3 cup brown sugar, and 3 T butter. The brown sugar should enhance the sweetness of the squash, but not over power it.
Personal Notes:
Personal Notes:
I am always pleased to see how many people exclaim happily when I serve squash! Butternut is my favorite, there is a large amount of meat in each one unlike the acorn squash, which is mostly skin and seeds and doesn't have nearly the flavor of butternut.

 

 

 

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