Such a yummy fall side dish
Instructions
Things You'll Need:
* Large knife
* Butter
* Butternut squash
* 9-by-13 cake pan
* Pot holders
* Large spoon
1.Preheat the oven to 350 degrees and cut the squash in half. Place your squash on a cutting board and make sure to cut lengthwise so you have two long pieces.
2.Scoop out the seeds and stringy bits with your spoon. The seeds and stringy parts are located on both sides of the squash halves. Feel free to discard the scooped out portion.
3.Spray a cake pan with non stick cooking spray and place your squash halves face down. The cut edge should touch the bottom of the cake pan.This will prevent the sliced side from getting dry and rubbery while baking in the oven.
4.Fill the cake pan with 1/4 cup water. This will prevent drying of the squash as well. You want your squash to be moist when you take it out of the oven.
5.Bake the squash for 1 hour. The time may vary depending on the size of your squash. In general, however, 1 hour should work for most average sized butternut squashes
6.Test the squash after an hour to make sure you can easily stick a fork through it's flesh. If your fork can puncture the flesh without any problem or effort, your squash is ready. If there is still some resistance on the fork, close the oven door and wait another 10 minutes.
7.Remove from oven and let cool for 10 minutes before scooping out the flesh. The Squash will be very hot, so you will want to wait before handling one. Once it has sat for 10 minutes, pick one side up with a pot holder and scoop out the flesh. Do this for both sides of the squash.
8.Place the butternut squash flesh into a serving bowl. When you have all the squash scooped, grab a fork or potato masher and go to work. If you need more moisture, add 1 tbsp. of butter to the bowl. Serve and enjoy.
Instructions
Things You'll Need:
* Large knife
* Butter
* Butternut squash
* 9-by-13 cake pan
* Pot holders
* Large spoon
1.Preheat the oven to 350 degrees and cut the squash in half. Place your squash on a cutting board and make sure to cut lengthwise so you have two long pieces.
2.Scoop out the seeds and stringy bits with your spoon. The seeds and stringy parts are located on both sides of the squash halves. Feel free to discard the scooped out portion.
3.Spray a cake pan with non stick cooking spray and place your squash halves face down. The cut edge should touch the bottom of the cake pan.This will prevent the sliced side from getting dry and rubbery while baking in the oven.
4.Fill the cake pan with 1/4 cup water. This will prevent drying of the squash as well. You want your squash to be moist when you take it out of the oven.
5.Bake the squash for 1 hour. The time may vary depending on the size of your squash. In general, however, 1 hour should work for most average sized butternut squashes
6.Test the squash after an hour to make sure you can easily stick a fork through it's flesh. If your fork can puncture the flesh without any problem or effort, your squash is ready. If there is still some resistance on the fork, close the oven door and wait another 10 minutes.
7.Remove from oven and let cool for 10 minutes before scooping out the flesh. The Squash will be very hot, so you will want to wait before handling one. Once it has sat for 10 minutes, pick one side up with a pot holder and scoop out the flesh. Do this for both sides of the squash.
8.Place the butternut squash flesh into a serving bowl. When you have all the squash scooped, grab a fork or potato masher and go to work. If you need more moisture, add 1 tbsp. of butter to the bowl. Serve and enjoy.
