How to Bake Butternut Squash
First Time Bakers of Butternut Squash Welcome
When the weather cools down and fall is in the air, butternut squash makes an appearance in the produce departments of Texas, the southern states and other markets like Australia and New Zealand where it's known as Butternut Pumpkin.
This pumpkin-like fruit was first developed in Stow, Massachusetts and is wonderful when used in baking breads and pies or even as a side dish. It's a member of the Cucurbita moschata family.
My family likes butternut squash in a no-crust pie recipe that I've I adapted that uses canned, frozen or fresh baked butternut squash. Having baked this pie for many years, I never tried it using fresh squash until recently. The difference in texture and taste is amazing.
After years of using the frozen kind of winter squash, I finally embraced my fears of strange and unusual vegetables, picked out a firm, uniform specimen at the produce department and took it home. Then I began to search for instructions on how to prepare and bake it. Was I to peel it? Did I cube it? Were there seeds?
Inside an old Mirro Ware Cookbook from 1954, I found a recipe for Acorn squash, which I adapted and it came out amazingly delicious. I was truly pleased at how easy it was to prepare even on my first attempt.
Here is what butternut squash looks like. Tony knows a good one when he smells it.
How to bake butternut squash
First line a baking pan (13" x 9") with aluminum foil. It makes for easy cleanup later.
Then preheat the oven to 350 degrees.
Wash the squash thoroughly to remove dirt and debris. Use a cutting board and a sharp knife to carefully cut the stem off the squash.
Cut off the stem
Firmly grasp the squash and cut it in half lengthwise starting at the bulbous end. For best results, use a serrated knife.
Use care when cutting the squash. It is hard to make both sides exactly even as the texture of the vegetable is very tough when raw.
Slice the squash in half
Just like you would with a cantaloupe or melon, scoop out the seed pockets using a spoon and set the seeds aside. These can be washed and saved for planting or baked and eaten.
Drop the seeds into a small bowl with a little water and the membrane will wash off and drop to the bowl bottom and the seeds will float. Spread them out to dry on a paper towel.
Prepare the Pan
Line a 13 x 9" baking pan with aluminum foil for easier cleanup.
Spray the bottom with Pam or lightly grease the surface with Crisco vegetable shortening.
Melt two tablespoons of butter in a microwaveable dish for about ten seconds and brush the cut surfaces of the squash with the butter.
- 1 Tablespoon Sugar, granulated
- 1/4 teaspoon Salt
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1 Tablespoon Brown Sugar, Optional
- Mix the sugar and spices in a separate bowl
- Melt the butter in a microwaveable dish
- Brush the cut halves of the squash with melted butter using a pastry brush or spoon
- Sprinkle the spice mixture over the buttered halves
- Place 1 Tablespoon of brown sugar in the bowl of each squash half, if desired
- Add one cup of water and cover the baking pan with a large piece of heavy duty aluminum foil.
- Bake the squash for 45 minutes at 350 degrees.
- Remove the foil cover and test tenderness with a fork.
- Bake uncovered for an additional 30 to 45 minutes until a fork can be easily inserted into the squash.
Once tender, use a spoon to scoop out each shell and transfer the squash into a serving dish or covered container and refrigerate the cooked squash until needed.
Using fresh cooked squash instead of canned or frozen definitely gives butternut squash pie an improved texture and adds to its holding power in the refrigerator. The pie can be served warm or chilled and is delicious when topped with some whipped cream or Cool Whip. Even Kids will love it.
I hope you won't wait as long as I did to try this really easy recipe to make fresh baked squash.
|Serving size: 205 g or 1 cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 21 g||7%|
|Sugar 4 g|
|Fiber 6 g||24%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Recipe for Butternut Squash Pie by PegCole17
Here is an easy recipe for a butternut squash pie that doesn't require a crust. I hope you'll give this a try. It's great for the holidays or anytime at all and can be made with fresh, canned or frozen squash.
© 2011 Peg Cole