January 25, 2010

Three Things: Butternut Squash

Butternut squash's sweet, nutty taste and versatility won itself a spot as my favorite veggie of the wintertime this year. They keep for months at a time and make lots of servings. Here's what I did with it:
1. Roasted it.
Sweet and nutty side dish

a. Peel, scoop out the insides and chop into bite-sized peices. Place on cookie sheet.
b. Spray with olive oil and sprinkle it with cinnamon.
c. Bake at 425 degrees for about 20 minutes or until soft.

2. Soup-ified it.
Thick, creamy soup I based off this recipe
a. Put roasted squash (see number 1), two percent milk and chicken broth into a blender.
b. Blend until creamy.
c. Microwave it in a bowl (or heat in a pot on the stove) until warm.
d. Top with toasted walnuts.
3. Put it in a main dish.
Makes for a hearty, veggilicious dinner.
a. Peel, scoop out the insides and chop the squash.
b. Follow a recipe, such as this Cooking Light Chicken-Butternut Tagine, a Moroccan dish with sweet, smoky flavor.

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