blueberries4sal (blueberries4sal) wrote,
blueberries4sal
blueberries4sal

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.

Subscribe

  • Cherries

    It's cherry season and I'm loving it. Fresh bing cherries can't be beat. They're only around for a while so get 'em while you can. I remember…

  • Butternut Squash Soup

    Ingredients 2 large Butternut squashes 1 quart of buttermilk Vegetable broth 3/4 cup smooth peanut butter nutmeg to taste salt pepper minced…

  • Moussaka

    Just for the record, Moussaka is made with ground LAMB not ground beef and does NOT have a marinara sauce over the top of it. The eggplant should be…

  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 4 comments