Wednesday, November 7, 2012

How To Cook a Butternut Squash.... whole!

In case you were holding your breath for an update.... Yes, I did finish my half marathon on Sunday!  And in a time I can be really proud of too!  But more on my half marathon experience tomorrow...

Today, I want to talk about..... BUTTERNUT SQUASH!

I am a huge fan of butternut squash... it's low-fat, high in fiber, full of vitamin A, and delicious!  There are so many recipes you can use butternut squash in, however it can be time-consuming to prep as it needs to be peeled, de-seeded, and then cut into cubes before it can be used.  So I found a way to cook the butternut squash WHOLE... without any prep!  All you have to do is put the squash in the oven for an hour or so... and when it's done you just slice it open, remove the seeds, and scoop out the cooked squash!  It's so easy and there is little clean-up.  You can then use the cooked squash in all sorts of recipes... freeze it to use later... or just eat it right out of the oven (it's delicious all on it's own)! 


  
 
How To Cook a Butternut Squash (Whole) 
  1. Pre-heat the oven to 425 degrees.
  2. Wash the squash.
  3. Lay the squash on a cookie sheet.
  4. Poke a few holes over the surface of the squash with a fork.
  5. Bake in the oven for 60-90 minutes, depending on size (60 min. for smaller size squash, 90 min. for larger).
When the squash is cooked, let cool for 10 minutes on cookie sheet.  When cooled, slice the squash in half and scoop out the seeds with a spoon.  Scrape the cooked squash away from the peel (if fully cooked, the peel should easily fall away from the squash).  Use squash in a recipe, refrigerate/freeze, or eat!
 
 
 
 
My favorite recipe to make with the cooked squash is Butternut Squash Soup.  The recipe super easy, healthy, and only requires a few ingredients!
 
Butternut Squash Soup
based on a recipe from allrecipes.com
 
2 tbsp. butter (or 'I Can't Believe It's Not Butter')
1 small onion or 1 tsp. onion powder
2 stalks celery, chopped
2 medium carrots, chopped
1 large potato, cubed
1 medium butternut squash, cooked **see instructions above
2 (14 oz) cans low sodium chicken broth
1 tsp. cinnamon
1 tsp. nutmeg
salt and ground pepper, to taste
 
1.  Cook the butternut squash (whole) at 425 degrees for 60-90 minutes. ** see instructions above
2.  Remove cooked squash from oven.  While the squash is cooling, melt the butter in a large saucepan and cook the onion, celery, carrot, potatoes for 5 minutes, until lightly browned. 


3.  Slice the butternut squash in half, scoop out seeds, and then add cooked squash to saucepan by spoonfuls.


4.  Pour chicken broth over the vegetables in saucepan and bring to a boil.


5.  Reduce heat to low, cover pan, and simmer for 40 minutes or until all vegetables are tender.
6.  Transfer the soup to a blender, add cinnamon and nutmeg.  Blend until smooth.  Season with salt and pepper to taste. 


7.  Blend again, then return to saucepan to keep warm.

This butternut squash soup is thick, smooth, AMAZINGLY DELICIOUS, and so healthy too!  Ahhhh, just another one of the great 'tastes of fall'.

Xo,
Janel


 
 

1 comment:

  1. There are truly so many things an oven can do. It is one of the wonders in the kitchen. Even bacons can be healthier if cooked using the oven. And here comes another use of the oven. This can be a significant step in preparing any mash squash recipe.

    Jacob
    http://www.charliesbistroandbar.com - Alfresco lakeside dining near Miami Airport

    ReplyDelete