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"The belly rules the mind."--Spanish Proverb

Butternut squash Recipe

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This recipe for Butternut squash is from Sandra's Cookbook, 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:  
1 large butternut squash (3 1/4 lb)- peeled, seeded and cut into 3/4 " chunks
2 T olive oil
2 T unsalted butter
1 T rice wine vinegar
3 T white miso paste
Directions:
Directions:
1. Mix the squash with the olive oil and spread it out on a large baking sheet.
2. Roast in the oven for 30 - 40 minutes until cooked through and golden brown
3. Transfer to a large bowl, add the butter, and use a potato masher to crush the squash- don't over mash, as you want some texture to remain--before stirring in the rice vinegar, miso, 1 t salt and a grind of black pepper.
4. Keep warm.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:

This is part of the gourmet series, the March episode featuring:
Roasted pork belly with crushed butternut squash and apple/walnut salsa.
Green salad with sumac, red onion and allspice
Caramel peanut ice cream with chocolate sauce & peanut brittle

 

 

 

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