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| Photo Credit: Megan Bame |
| You can eat your baked squash right out of the skin, just like a baked potato. |
As the season’s change, it’s goodbye to summer and the likes of yellow squash and zucchini, and hello to fall and tasty winter squashes like butternut, acorn and spaghetti. These delicious treats are called winter squash because they require a longer growing season to reach maturity and are typically harvested in late summer to early fall. One of my favorites is the creamy, nutty butternut variety. While there’s plenty of time to try out all kinds of delicious, healthy recipes, here are two yummy ones you can whip up in no time at all:
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| Photo Credit: Megan Bame |
| Separating the bulb end from the squash cylinder makes the veggie easier to handle. Three cuts will get you started. |
Baked Butternut Squash
Without a doubt, the easiest squash preparation is to simply cut the vegetable in half, bake and serve. Here’s how:
1. Wash the butternut squash, and cut it in half lengthwise.
2. Scoop out the seeds and fibers from the bulbous end and discard.
3. Enhance the sweetness of the squash with butter, brown sugar and cinnamon if you like. If you prefer a more savory dish, top the veggie with butter and herbs. (For something a bit different, use the cavity where the seeds were as a bowl to hold stuffing.)
4. Bake at 350 degrees F for 45 minutes or until fork-tender.
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