Hi, I’m Maureen and I like butternut squash. A lot. If there was a Butternut Squash Anonymous group, I would totally join it.
Now that we’ve got my deep, dark secret out of the way, let me share with you how tasty this humble squash can be! I love to eat what’s in season. Firstly, you know it’s fresh and hasn’t traveled 3,502 miles to get to your table. Second, it’s cheap. We are so on the budget in our house. I not only count the change in our pockets but the lint as well. Third, it’s ridiculously easy to prepare. So easy a monkey could do it! There are several variations for roasting butternut squash… Here are two recipes – one savory & one sweet. A word of caution though: I felt as though I was taking my life in my hands when peeling the butternut squash. The skin is like Fort Knox. I used a chef’s knife and almost lost a few fingers. After some research, I realized there is a contraption that makes squash peeling so much easier and safer (duh, why didn’t I think of that?).
Roasted Butternut Squash with Fresh Garlic
- 1 large butternut squash
- fresh garlic cloves
- olive oil
- salt & pepper
Preheat oven to 400 degrees. Slice approximately one inch from the top and bottom of the squash. Discard these slices. (Carefully) peel the butternut squash removing all outer skin. Slice squash in half and remove the seeds & membrane. Discard seeds/membrane. Cut squash into one inch cubes. Add squash to a 9 x 13 inch baking dish. Season with salt & pepper and as many smashed garlic cloves as you prefer. Drizzle with olive oil and toss to coat. Bake approximately 30 minutes. I like my squash mushy so I tend to bake it a bit longer.
Roasted Butternut Squash with Brown Sugar & Cinnamon
- 1 large butternut squash
- 1 tsp cinnamon
- 1 tbsp dark brown sugar
- olive oil
Preheat oven to 400 degrees. Slice approximately one inch from the top and bottom of the squash. Discard these slices. (Carefully) peel the butternut squash. Slice squash in half and remove the seeds & membrane. Discard seeds/membranes. Cut squash into one inch cubes. Add squash to a 9 x 13 inch baking dish along with cinnamon and dark brown sugar. Drizzle with olive oil and toss to coat. Bake approximately 30 minutes.
Here’s an awesome and time saving tip: peel and cut up several butternut squash and store in a airtight container in your fridge. Prep work for future dishes is done & the squash will stay fresh for several days.
I absolutely love cucumbers. They remind me of my childhood. Ok, that sounds like a strange statement, so let me explain. My grandparents were backyard farmers and gardeners. With almost an acre of land, they cultivated the most amazing vegetable gardens each year. I remember helping them shuck corn, pick peas and gooseberries, and harvest loads of cucumbers. At many a summer meal, my grandmother would make her simple but tasty “cucumber salad”. As a child I loved it and I still love it today. So, I’d like to share with you my Grandmother’s recipe for cucumbery goodness. I’ve altered it ever so slightly to make it a healthier meal. My family could have kept the Hellman’s Corporation in stock based on our consumption of their mayonnaise alone. Back in the “old days” we put Hellmann’s in everything (including cucumber salad!). In this recipe, the light sour cream makes the salad satisfying, but not heavy.
Put cucumbers in a serving bowl and set aside. Peel a Vidalia onion and again use the “thin slice” side of your grater. The onion slices should be paper thin so not to overpower the cucumber. After slicing 1/2 an onion, allow this to “drain” in the colander. Pat dry with a paper towel to remove excess moisture. Then chop slices into small pieces. Add onion to serving bowl (with cucumbers). Then fold in 1/4 to 1/2 a cup of Light Sour Cream. Start off on the low end — you can always add more. Chop the 8 fresh mint leaves and fold into salad. Add fresh cracked pepper to your taste. Note – do not add salt to this salad. It will make it watery! Refrigerate until chilled. Garnish with mint leaves and additional cracked black pepper and serve. Note – use your discretion as to how much onion, mint, or sour cream your prefer. The mint adds a very mild hint of flavor, but can definitely be omitted. If you are not a huge onion fan, lessen the amount and be sure to chop into tiny pieces.
