Anyone else love to see the autumn squash on the shelves at the grocery store? They always look so pretty and often times, interesting with their crazy shapes. They really do make fantastic table arrangements! But, how about the eating? Let's go over a few things...
How many recipes for this pasta alternative have YOU seen on Pinterest? I have definitely seen my fair share.
However, my FAVORITE way to fix it and eat it has already been explained in a past post by mwah..
Spaghetti squash: How the heck do I cook this stuff?
Pumpkin is super easy to cook, then be used in pies, cookies, breads, dips, pastas, and much more. I have read several articles about how pumpkins are used for much more than pies in this day and age.
Preheat your oven to 350*.
Line a jelly roll pan with non-stick foil.
Using a large serrated bread knife, slice pumpkin down the center.
Scoop out seeds and set aside for later.
Add enough water to just cover the bottom of the prepared pan.
Place pumpkin sides, open side down on pan, on water.
Bake for 30 minutes to 1 hour, checking every 15 minutes. Bake time will depend on the pumpkin size.
Cook until mushy to the touch.
This is an amazing sweet potato alternative. Anything you do with a sweet potato, it is safe to say, you can do with butternut squash!
I like to bake mine in the crockpot.
Turn crockpot on high.
Place 1 cup of water into crockpot.
Poke squash with a fork to make holes throughout.
Cook for 4 to 5 hours, until soft to the touch.
You can add cinnamon to the water if the flavor will go with what you are going to make. It will make the house smell fragrant of fall.
Looking for new squash recipes? It's a great time for a new cookbook!