The Amazing Butternut Squash

 
I am sure, I am not the only one, who finds wonderful ways to cook squash, in particular butternut squash.  Eating chunks of it plain is good, adding a little something can be better and when I say little, that is what I mean.

I took a peeled squash and separated the part with the seeds from the narrow part.  I then, using my peeler, made thin strips of squash from the outside of the part with seeds (the base?).  All I did, after that, was to put them in a bowl with about two tablespoons of maple syrup. 

The result was pure deliciousness.   
Quick, Easy, Delicious 

Ingredients:

1 butternut squash half, peeled in long strips
2 tablespoons pure maple syrup

Method:

Grease a small baking dish.
Mix maple syrup and squash strips.
Place in baking dish and bake at 350 degrees for about 30 minutes, until squash is completely cooked.  

Comments

  1. Self SagacityOctober 26, 2012 at 5:33 PM

    I would love to eat more and cook more of butternut squash too. But ba humba, no one else likes it but me. I never baked it before, sound so yummy.

    ReplyDelete
  2. UnknownOctober 26, 2012 at 7:49 PM

    Sounds yummy! We don't eat much butternut squash, will have to try this.

    ReplyDelete
  3. ~~louise~~October 26, 2012 at 10:20 PM

    Yu've done it again sweet Chaya. You now have me craving Butternut Squash which as you say is indescribably delicious!!!

    Thank you so much for sharing...

    Hope all is well with you and yours:)

    ReplyDelete
  4. AnonymousOctober 27, 2012 at 7:59 AM

    I actually don't cook with butternut squash too often. I'm just so surprised how sweet gourds are.

    ReplyDelete
  5. That GirlOctober 27, 2012 at 8:03 PM

    squash is so good with maple syrup!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more