Can we talk about squash again please? I hope you aren’t sick of it after my last post on the subject, but I just bought my first butternut of the season and I’m so flippin’ excited that I just had to share!
Guess what else?? I cut five inches off my hair today! I’ll post photos tomorrow since I just got back from hot yoga and currently in my most attractive state with sweat drenched hair, red blotchy skin and mascara smudges under each eye.
I’m pretty much ready for a night on the town.
Except for the fact that I’m wearing an oversized sweatshirt and leopard print slippers from 2004.
They can’t take me anywhere!
I’m digressing again and I’m sorry about that. Let’s get back to the subject at hand, which is butternut squash!
As much as I love kabocha, butternut holds a special place in my heart because it’s the first squash I fell in love with. You never forget your first love, right?
These beauties come out around this time of year and have a bit of a sweeter taste than their kabocha cousins. In terms of the squash hierarchy, I’m going to say kabocha is number one, butternut is number two and spaghetti squash and acorn tie for third place. I’m making spaghetti squash tomorrow though so I’ll report back on it’s ranking then.
My favorite way to prepare this guy is simply roasting it. Unlike kabocha, I do peel this (which is quite annoying but a small price to pay for deliciousness) and then I simply chop it up and roast at 400 for about half an hour, flipping the pieces halfway through.
I don’t know about any of you, but I can make an entire meal out of roasted squash. Well, roasted squash and chocolate chip cookies. Cause yeah, that’s what I just ate for dinner tonight. It was awesome.
However, if roasting aint’ yo thang, there are many other methods to cook your butternut. I love to make soup with it, personally. My favorite? Butternut Squash Soup with Fire Roasted Chilies. Totally going to make that this weekend again! Also, try my Whole Wheat Butternut Squash Pancakes. You won’t be sorry. You could also throw some canned squash into your oatmeal to jump start your day with a serving of veggies. I haven’t done that yet this year and actually just now broke my can opener trying to open a can of pumpkin puree, but it’s definitely a good idea in theory.
Soon, I want to make butternut squash muffins!
What about you? What’s your favorite way to prepare your squash?