Recipes

Butternut Squash

Submitted by Cindy Geppert

Microwave:
Pierce skin of squash several times. Place whole squash on a paper towel into microwave. Cook on high for 6-12 minutes depending on size. Slice in half and scoop out the seeds. If the center is still hard, cook 1-2 more minutes.
Scoop out the cooked squash. Mash with a fork. Add 1-2 T. margarine and season with salt and pepper.

Oven:
Cut squash in half or into serving pieces. Place squash in a baking dish. Add ½ cup water to dish. Cover with foil and bake at 400 for about 30 minutes.
Scoop out seeds and discard.
Serve with the skin or scoop out the cooked squash. Mash with a fork. Add 1-2 T. margarine and season with salt and pepper.

Butternut squash is very healthy vegetable with no fat if eaten without margarine. Butternut squash is considered a winter squash because it can be stored uncooked in the pantry for up to 3 months.

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