Squashed Squash ( Hubbard or Butternut ) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 2 |
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A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it - it's easy and delicious! Ingredients:
1/2 lb small winter squash, such as hubbard or butternut |
2 tablespoons unsalted butter, room temperature |
1 pinch freshly grated nutmeg |
salt and pepper |
Directions:
1. Pierce the squash in several spots with a fork or skewer.
2. Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
3. Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
4. Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
5. Add the butter and nutmeg, and mash well.
6. Taste; add salt and pepper if desired; serve.
7. A wee bit of cream can also be added when mashing, if you're feeling decadent.
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