Recipes From the Garden – Butternut Squash Mash (Savory or Sweet)

This season, our butternut squashes ripened and were ready to pick in mid-late August. Winter squashes are gifts from the garden that keep on giving, long after they’re harvested.  As long as the squashes are cured after being harvested (this allows the rinds to harden and preserve the flesh inside), they can stay good for months on the shelf.  Butternut squash is so versatile, incredibly easy to prepare, and a great source of vitamins A & C.  Make it sweet or savory, or try both! 

Savory

1 butternut squash, halved lengthwise

4 tbsp. olive oil 

Salt & pepper (to taste)

1 tsp. garlic powder

1 tsp. paprika

Sweet

1 butternut squash, halved lengthwise

4 tbsp. coconut oil (melted)

Salt (to taste)

1 tsp. cinnamon

1/2 tsp. nutmeg

To prepare:

1. Preheat the oven to 375 degrees. Prepare a baking sheet with aluminum foil (or a reusable copper baking mat).
2. Drizzle half of the oil over the squash, spread it evenly over the surface of the fleshy part of the squash.
3. Sprinkle salt & pepper (savory) or salt (sweet) on each half of squash, place them face down on the baking sheet.  Bake for __ minutes.
4. Remove from the oven and let sit for 10 minutes.  Using a fork, flip each squash half and let it cool for another 10 minutes (they’re really, really hot).
5. Use a large spoon to scoop the squash flesh into a mixing bowl.  Add the other half of the oil, plus the seasonings, and mix well. Adjust seasonings to your liking.
6. Serve as a side, put a dollop on a waffle, spread on toast,  mix with quinoa + black beans + avocado, eat it plain, whatever floats your boat.

• 

• 

• 

•