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Ben's Butternut Squash - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Sun, Jan. 18th, 2009 06:34 pm
Ben's Butternut Squash



I learned how to make this dish from a vegetarian friend I met in college. He showed me how easy it was to cook up, and how delicious it was to eat and I've never lost my love for it. It's especially good in the winter, when Butternut Squash is a hearty and fresh vegetable. I'm making this tonight!

Take a big butternut squash, wash the outside and split in half. Scoop out the seeds and fibrous insides, and dice into about 1-2" pices.



Melt a half a stick of butter in a large heavy iron skillet, sprinkle with salt and sautee the squash over med-high heat for about 5 min., stirring and coating the pieces. Cover with a lid (preferably tight), turn down heat to low and simmer for 15 minutes.

Stir, and add one 15 ounce can of whole peeled tomatoes (including juice). Snip the tomatoes with scissors until they are small pieces the size of the squash. Stir, add a small amount of grated nutmeg and cook uncovered on low till ready to serve. Don't over cook. The squash should be tender but still firm.

Grate fresh Parmesean or Adagio cheese over the squash, cover, turn off heat and leave till the cheese melts.

Dish into bowls for serving.


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tuscendi
tuscendi
TuScendi
Mon, Jan. 19th, 2009 12:40 am (UTC)

Dang, that sounds and looks delicious! But I discovered last summer that my hands no longer have the strength to split and cut up butternut squash. I had to saw and saw at it . . . Never again. I'm going to have to get someone to do that for me from time to time and when I get that arranged I'll try this recipe. Thanks!


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marstokyo
marstokyo
Mars Tokyo
Mon, Jan. 19th, 2009 01:25 am (UTC)

That's a shame, but I understand. It takes a lot of muscle to split open a butternut. I use the biggest knife I have-- and make sure it's freshly sharpened. Then I cut the ends off by sticking the point in and wiggling the knife as I rotate the squash. Once the ends are off I can stand it up and split it down the middle, again by wiggling the knife through it.
It's one of those things where you really have to rock the knife to cut it.


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duccio
duccio
duccio
Mon, Jan. 19th, 2009 01:14 am (UTC)

Mmmm. that looks very good. This new LJ of yours is great!


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marstokyo
marstokyo
Mars Tokyo
Mon, Jan. 19th, 2009 01:25 am (UTC)

Glad you're enjoying it. Coming SOON: French Onion Soup!


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