This year, I decided I wanted to learn how to cook different kinds of fresh vegetables rather than using frozen ones all the time. We’re going to be planting a garden this spring, so I want to be prepared. How the garden will survive I really don’t know, since I seem to have an incredibly black thumb. (Remember that indoor herb garden I tried to grow last spring? Yeah, they all died within a couple weeks – the shame.)
Anyway, people have assured me that various squashes seem to grow abundantly and without me having to do much to help them along, so I figured I should learn how to cook them up, starting with one of my favorites: butternut squash. Here’s a simple tutorial for baking one!
Preheat the oven to 350 degrees. Cut the stem off the squash and slice it in half from top to bottom. You can scoop out the seeds now if you like, or you can wait until the flesh is tender from roasting before scooping them out.
Fill a 9 x 13″ baking dish with 1/4 – 1/2″ of water, depending on the size of the squash. Place into the pan face-down, and cover with aluminum foil.
Bake 50-60 minutes or until tender. Scoop out the flesh and eat it as is, or use it in your cooking. Puréeing first can help reduce the stringy texture it may have (you can see in the photo that mine was a bit stringy – I just ran it through my food processor afterward to get it nice and smooth). It should last about a week stored in the refrigerator in an airtight container. Or, you can freeze it until you are ready to use it.