The fall season brings with it some wonderful winter squash, producing varying shape and colors from cylindrical to pear shaped, smooth, sweet, dense and buttery orange flesh.
Butternut squash can be served in a variety of recipes for stews, gratins, pasta dishes, risottos, soups. When baked and mashed, perhaps with a touch of nutmeg or cinnamon, it makes a very appetizing side dish in the Fall. I love this recipe with lamb. I didn’t think you could cook squash in the microwave, but it worked great. Such a time saver!
1 ½ lb butternut squash
2 tbsp butter softened
Salt and pepper to taste
1 tsp. brown sugar
1/4 tsp. cinnamon
1. Wash and cut squash in half lengthwise – place in microwaveable dish, cut side down with water to cover up to approx. half of the squash– cook for approx. 10-15 min [depends on your microwave, check every 5 min after cooking for 10 minutes] it is done when the side can be indented easily when squeezed.
2. Once cooked, drain water, turn squash over and scoop out seeds and discard. Then scoop out the rest of the squash and place in a small shallow casserole dish.
3 .Add in the butter and brown sugar. Stir until butter is melted and completely mixed. Serve hot.