butternut squash preparation?

[ratcreature]

I have bought a butternut squash for the first time (pumpkins and squashes just aren't that popular here, so you don't usually get them offered in a great variety, but I saw some offered today), and since I have never had butternut squash before, I have no idea how to prepare it to best bring out its flavor so I can decide whether I like it or not. So do any of you regular squash eaters from overseas (or anyone else really) have any suggestions for me?

Also, I just got through my regular eye checkup this morning, and am very happy even though right now my sight is still blurry, because my retinas remain both unchanged from last time, and the checkup interval got even lengthened back to a year from the previous six months. *does the snoopy dance of fewer retina examinations*

Comments

[owlfish]

(Wandered here via friendsfriends)

The easiest way to prepare butternet squash is to preheat the over to c. 180 C, stab a few holes in the squash with a sharp knife, put squash on baking tray in oven, and wait an hour. I love squash both for flavor and because it's so easy to prepare. After an hour's baking, cut in half, scoop out seeds, scrape out flesh, and use as you wish.

I'm partial to mashing it up with lots of butter, cream, and fresh sage. Sautéed onions also make a fine addition. (For a sweet version, add orange juice.)

[brownbetty]

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[ratcreature]

Heh, I've watched one or two on Youtube.

[ratcreature]

Thanks, this sounds simple and tasty!

[owlfish]

Further tip! Cooked squash can be a pain to get off of a baking tray when dried - you might want to line it with tin foil before cooking the squash.