Prepping Butternut Squash

Just a side note to my butternut squash frenzy, here’s how I prepare the squash over the weekend for my meal-cooking. šŸ™‚

Wash squash and pat dry.
Cut in half lengthwise, scoop seeds
Drizzle small amount of oil over the inside, no need to season at this point.
Lay on rack in a roasting pan
Pour 1 cup water in pan
Bake on 350 for 1.5 hours
Scoop out the delicious squash
At this point you can toss in a food processor for a smoother finish, or just store in zip lock or Tupperware for use throughout the week.
You can freeze, too, if you wish.

2 butternut squashes give me enough to make 4 dinners, easily.

1 Comment

Filed under Food, NaBloPoMo

One response to “Prepping Butternut Squash

  1. Pingback: Butternut Squash Mexican-Style Rice | A Place to Call Home

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