Last month I decided to give squash a try. Never had it. Didn’t know what it tasted like. Heard everyone talking about it. Thought I’d try it out.
So I headed over to Remark Farms and picked up one of the odd shaped vegetables that was sitting under the sign marked “butternut squash”. Right next to it there was also a sign marked “acorn squash”. They were all mixed together so after standing there for a good 10 minutes holding a squash in each hand trying to figure out which was which, I finally had to ask one of the staff to help me out. Pathetic, I know. But when you grow up in a squashless family, your squash IQ ain’t that high.
Carla at work was nice enough to give me an easy recipe to try out at home.
Cut the squash in half, scrape out the seeds and spread butter on each half. Lots of butter. Sprinkle a little bit of brown sugar over each and if you’re into it, a little nutmeg. I’d probably do without the nutmeg. Wasn’t much of a fan. Place each half in a baking dish face up.
Add water to the dish and place each squash face up in a baking dish. Cover with tin foil and place in the oven at 350 for about 40 minutes or until the squash is tender. In the last 10 minutes, remove the tin foil so the tops can get nice and brown.
When cooked, all you need to do is just spoon out all that yummy goodness and eat it up. It is delicious and easy to make in no time at all.