Butternut Squash, the Great Winter Squash
Here is an easy Butternut Squash Recipe as a side dish.
Baked Butternut Squash
Yield: 2 to 4 People
Prep Time: 10 Minutes or Less
Total Time: Less Than an Hour
- Butternut squash
- Olive Oil
- Cut the squash in half length ways as shown in the video
- Remove the seeds the easy way with your ice cream scoop
- Lightly oil the cut side of the squash with olive oil
- Salt and Pepper to your tastes
- Bake in a heated oven (350 Degrees) for 45 to 60 minutes depending on the size of the squash.
Is there a story behind the Butternut Squash?
There is always a story behind food. It popularity didn’t start until sometime in the 19th century; how things have changed it is now one of the most common winter squashes. The man, who reportedly first developed the butternut squash, was Charles A. Leggett. The name for the squash became because of what Leggett thought about the squash “smooth as butter and sweet as a nut,” Leggett decided to call it the butternut squash. If you go back in history people didn’t get the same credit as today for the work that they did to feed the country. The importance isn’t the name but that it is a darn good tasting squash.
When ripe the color of the skin turns into a deep orange color and sugars up making it much sweeter then when it isn’t ripe. It is a good source of vitamin C, A and E. It is also full of fiber and manganese, magnesium and potassium.
This video show you all the steps for getting Butternut Squash Recipe ready for the Oven.
This picture show how easy it is to get the cleaning done using Parchment Paper on top of your cooking tray.
You will get a little oil and sugar from the squash but nothing burnt on to the cooking sheet!
With all the modern wraps on the market storage of the squash that you haven’t used made easy.