I had this butternut squash, and I didn't want to make soup, or lasagna, and it was sitting on the counter for a little while, in fact, it was from the CSA, so it was getting on in weeks. It was time to roast it up. I also needed to make some appetizery-things for an event. Butternut squash is sweet, but it goes very well with savory things. It likes to be with cheese. It likes to be a little bit spicy. I'm not one to make up sweet potatoes and top them with marshmallows, so while other people swear by adding brown sugar to winter squashes, I like to add onion-y flavors and saltiness and heat. This is that, on a cracker. Once it's softened and bright orange, I just sliced it into manageable pieces. Winter squash is a chore to peel, so I avoid that at all costs.I started by gutting my squash and roasting it, open side down, on a pan spritzed with olive oil. 45 minutes or so at 375 - until it's very fork-tender.I use a melon baller to remove the seeds, but a spoon works just as well.
I ran a fork between the skin and the flesh of the squash to "peel" it, and when that got tedious, I used my hands. You'll want to let the squash cool a bit, just for your own comfort.
This was two cups of cooked squash in the end. Then cheese, because of course, cheese. Cream cheese would have worked fine here, but I had some local chevre from the buying club. Most of it was plain, but a third of it had chives in it. I don't expect your groceries look like mine, so add chives. Three ounces of chevre, a bit of caynne and some chives and black pepper. Saturday’s Mouse, where I’m working on making food out of food. Ingredients
- 1 medium butternut squash
- 3 oz chevre or cream cheese
- 1/2 tablespoon minced chives
- 1/4 teaspoon cayenne
- 1/2 teaspoon black pepper
- Preheat oven to 375.
- Slice squash in half and remove seeds and strings. Roast face down (open side down) on a lightly oiled baking dish, 45 minutes or until very tender.
- Slice squash into manageable pieces and remove skin (you may want to let it cool first) using fork or fingers.
- Puree squash, chives, cheese and cayenne and pepper until smooth. Add spices cautiously and taste.
- Bake covered at 350 for 20 minutes or until warmed throughout.
- Prep time: 15 mins
- Cook time: 1 hour 5 mins
- Total time: 1 hour 20 mins
- Yield: many appetizer servings