Sunday, December 15, 2013

Butternut Squash - Baked Quarters

I'm still in the process of finding foods that my allergy over-loaded body can tolerate with punishing me.  I'm finding the need to keep things simple and make things that aren't made with recipes.  Mostly, I am preparing foods as they are with just a bit of seasoning.

I love butternut squash, but I hate peeling it.  There must be an easier way.  I did a quick search and came to a trio of butternut squash recipes on the Clean Cuisine website. By the way, I can't wait to explore that site more, especially the recipes page.  Anyway, one of her recipes just called for quartering the squash.  No peeling.  Wahoo!

I can't believe I forgot to take a photo of the finished product.  


I may be the only middle-aged person in the US who hasn't made butternut squash that way before, but I'm still posting about it!  After peeling and cubing it for years, this is a real break-through for me.  Sadly, it's one that should have occurred to me.  I've prepared other squashes this way.  I blame the gluten brain fog I've suffered with for ages.  That will be my excuse for everything stupid I've done in the past!  :-D

I followed the recipe for quartering the squash almost to the letter.  It took less than 5 minutes prep time. The only thing I did different from her recipe was that I omitted the brown sugar and substituted a dash of cinnamon instead.  Butternut squash is fairly sweet already.  Also, I'm avoiding refined sugar at the moment.  If you aren't, by all means add it - I'll bet it's yummy!

Here's the quick How-To -

CUT a butternut squash in quarters. -  Clean Cuisine recommended putting it on a towel while cutting it so it doesn't slip.

SCOOP out the seeds with a spoon.

SEASON - Place the four squash pieces on a foil-lined baking sheet, flesh side up. Rub a little extra virgin olive oil or extra virgin coconut oil on top of the butternut squash.  I used the coconut oil.  Season with some or all of the following - unrefined sea salt, pepper, cinnamon and/or a little bit of brown sugar.

BAKE - Roast at 400 degrees for about 35 to 40 minutes, or until flesh is fork tender.

I don't think you're supposed to eat the skin, but it was quite tender.  I didn't taste the skin, but our dogs seemed to like it.  :-D    Maybe I should look into that.



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