This is another recipe that I moved from another post. I will post a picture the next time I make it.
I love squash and hate it. I love the way it tastes, I hate to prep it. However, it is totally worth it to roast a whole squash rather than to buy it all cut up. It just doesn’t taste the same. I swear. Still, pealing a raw squash is hard, so I figured I would try and cook it (like I do for sweet potatoes and spaghetti squash) and then get it out of the peel. Guess what – it works!!
Prep time: 5 minutes
Cook Time: 1 hour
•1 medium sized butternut squash
•1/2 cup water
•1 tsp. or so of cinnamon
•Dash of salt
1.Preheat the oven to 400 degrees
2.With a large knife, cut the squash in half
3.Scoop out the seeds and the slim
4.Place cut side up on a cookie sheet lined with aluminum foil (yeah, I know, I like parchment paper better, but for this, you need something more durable)
5.Sprinkle water onto tray
6.Cover squash with a tent of aluminum foil
7.Bake in the oven for about an hour until very tender
8.Scoop out squash into a medium sized bowl
9.Mash with a fork
10.If you have any undercooked chunks ( I had a few) stick them in the microwave for a few minutes (I typically don’t nuke do because the microwave scares me but sometimes you just gotta do it) to cook them up nice and quick!
11.Add cinnamon and salt, that is all it needs!