Butternut Squash Saute
Winter squash season is here, and I could not be happier. I love the variety of squash (and pumpkin) at the markets this time of year. They are both beautiful and tasty.
This dish is a combination of butternut squash with onions, garlic, carrots, and finished off with black sesame seeds. It makes a great, seasonal side dish.
I used butternut squash, but you could use any number of hard squashes, or even pumpkin. If you are looking for a different way to cook some of those squash- try this dish. I think you might be surprised at just how good it is.
When cutting up hard squashes, you have to be careful not to cut yourself. A round, hard squash, with a tough outer skin can be a recipe for disaster. I trim a small slice off one end of my squash, creating a flat side. Then I lay it down on that side, to make it more stable for cutting. With the butternut, once it was sliced on one side, I was able to cut in in half pretty easily. Recently I had a small, very hard Hubbard squash to cut open. My friend suggested softening it up by cooking it in the microwave. We cooked it for 5 minutes and it sliced in half so easily. Thanks, Joe.
To peel a hard squash, so you can cut it into cubes, use a vegetable peeler to remove the skin. You will need to run the peeler over the skin a few times to get off all of it. Then cut into cubes. You can also use a sharp knife. Just be careful.
Butternut Squash Sauté
3 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh butternut, acorn or Hubbard squash or pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds, or a bit more
Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the squash, carrot, soy sauce, salt, and pepper; cook, covered, another 5 to 7 minutes, until squash is tender. Sprinkle with sesame seeds before serving.
Cheesy Butternut Squash Bake
This recipe turned out to be a wonderful way to prepare squash or pumpkin. It tasted so good. I had some butternut squash I wanted to use in a savory dish. I peeled and cubed the squash, then steamed it until tender. I mashed up the squash, then rummaged in my fridge. I had some sharp white cheddar cheese. I shredded it up, adding it to the squash. I also had an open carton of whipping cream- so I added some, too. I was worried it would be too runny, so in went a little cornstarch. Then I added a generous amount of salt and fresh ground pepper.
I put the mixture in a baking dish and popped it in the oven. I took it out when it was all bubbly and hot. In hindsight, I could have given it a few more minutes to brown a little on the top.
Sometimes the hardest part about cooking is coming up with a name for a new dish. I wasn’t quite sure what to call this one. I thought about calling it a mash or maybe a casserole. I ended up with the innocuous name, “bake”. Well, whatever you call it, I think you will love it as much as I did.
Feel free to play around with the cheese you use. Anything that melts will work. You can also use different winter squashes or pumpkin, too.
So here is the recipe.
Cheesy Butternut Squash Bake
4 c. cubed butternut squash
8 oz. shredded cheese- I used a sharp cheddar
½ c. heavy whipping cream- or half and half
2 T. cornstarch
Salt and pepper to taste
Cook the cubed squash until tender. You can steam, boil or roast. If boiling, be sure to drain well. Place cooked squash in a bowl and mash. It is ok if there are still some small lumps. Add remaining ingredients and combine well. Place in a one-quart baking dish and bake in a 350-degree oven for 30 minutes, or until mixture is bubbly. Serves 4-6.
Butternut Squash Saute
Winter squash season is here, and I could not be happier. I love the variety of squash (and pumpkin) at the markets this time of year. They are both beautiful and tasty.
This dish is a combination of butternut squash with onions, garlic, carrots, and finished off with black sesame seeds. It makes a great, seasonal side dish. Might also be a fun dish for Halloween, because of the colors.
I used butternut squash, but you could use any number of hard squashes, or even pumpkin. If you are looking for a different way to cook some of those squash- try this dish. I think you might be surprised at just how good it is.
When cutting up hard squashes, you have to be careful not to cut yourself. A round, hard squash, with a tough outer skin can be a recipe for disaster. I trim a small slice off one end of my squash, creating a flat side. Then I lay it down on that side, to make it more stable for cutting. With the butternut, once it was sliced on one side, I was able to cut in in half pretty easily.
To peel a hard squash, so you can cut it into cubes, use a vegetable peeler to remove the skin. You will need to run the peeler over the skin a few times to get off all of it. Then cut into cubes.
Butternut Squash Sauté
3 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 cups cubed fresh butternut, acorn or Hubbard squash or pumpkin
1/2 cup grated carrot
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons black sesame seeds, or a bit more
Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the squash, carrot, soy sauce, salt, and pepper; cook, covered, another 5 to 7 minutes, until squash is tender. Sprinkle with sesame seeds before serving.
