A neighbor gave me some butternut squash and since everyone keeps saying that the yellow-orange vegetables are so full of vitamins and antioxidants I decided to look for a recipe. And I found a very easy one that was a hit in this house.
The hardest part is peeling the squash. Takes a good scraper and some muscle. And you gotta watch your fingers carefully.
--Peel one squash.
--Scoop out the seeds, etc, and chop into small cubes.
--Melt butter gently in a cast-iron skillet -- 2 or 3 tablespoons.
--Whisk in several tablespoons of freshly chopped thyme or dried thyme and stir for minute to mix.
--Toss in squash cubes and stir until they're covered with the butter-thyme mixture.
--Add salt and pepper to taste.
--Raise the heat a bit and spread the squash into a single layer, more or less.
--Cook for a few minutes until the squash is browned on one side.
--Flip squash over to brown the other side, more or less. Cook for a few minutes.
--Stir once more, cover skillet, and cook about 10 minutes or until squash is cooked through.
Low in calories, very high in vitamin A, high in fiber. And I guess you could use a healthier substitute for the butter but why? I can give up a lot of things but butter isn't one of them.
4 comments:
They look delicious, although I'm not a fan of squash--except zucchini which I love with a passion, raw or cooked. Weird.
I'll have to do that with one of our (many) buttercup squashes. Their flesh is like butternut, but a little sweeter.
Butternut is good in lasagna, too. Diced and roasted.
Margaret, do you guys eat "home fries" out there in far northwestern Washington State (which by the way looks like one of those picture postcard perfect places in the US). If so, this dish tastes a bit like that.
For your lasagna Kitt, what else do you add? Tomatoes, cheese, bread crumbs?
That looks good...
I love them - very commonly eaten in South Africa.
I like to puree them after cooking (like mashed potatoes but not) - with some lemon or orange juice, and seasoning.
They're also wonderful as an entree, cooked (in halves), hollowed out, and stuffed with the pureed flesh, fresh corn off the cob, and chopped tomatoes (pan-cook tomatoes with some garlic or onion first). Top with breadcrumbs and bake at 350 for about 40 minutes...
Great soup, too, with a little curry powder added at the sauteeing stage.
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