Honey Butternut Squash
For my entire life, one of my most favorite vegetables has been butternut squash. Generally, I bake it in the oven, and serve right in the shell, with a little brown sugar, butter, and cinnamon for taste. You can cook it okay in the microwave, but it just ain’t the same!
Here in Mid-Michigan, the butternut squash in season, and I picked up a four pound beauty at the Farmer’s Market on the courthouse square the other day. I also got some fresh green beans, and I am gonna have me a great batch of veggies on the stove and in the oven this week…
Janice Duplantis has some of the best recipes i have run across on the web. I came to know Janice while researching Cajun cooking, and am glad I did. she has some of the most delicious recipes I have ever found, and the Cajun twist is what I like. Visit Janice at Bedrock Press.
Here is her recipe for baked butternut squash.
Honey Butternut Squash
1-1/2 lb. butternut squash
2 c. water
1/4 c. butter or margarine
2 T. chopped fresh parsley or 2 tsp. dried parsley flakes
1/8 tsp. dried thyme leaves
11/4 tsp. salt
1/8 tsp. black ground pepper
1 T. honey
Peel squash, remove seeds and cut into 1-1/2-inch chunks.
Bring water to a full boil in a 3-quart saucepan over high
heat. Add squash and cover. Lower heat to medium and cook
until squash is fork tender (12 to 15 minutes). Drain and
mash squash; set aside. Melt butter in the same saucepan.
Stir in mashed squash, parsley, thyme, salt, pepper and
honey. Cover and cook over medium heat (stirring
occasionally) until heated through (5 to 7 minutes).
Yields 4 servings.
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. (Visit Bedrock Press today. Janice also publishes 2 monthly complementary ezines: “Gourmet Bytes” and “Lagniappe Recipe”, both great ezines that chefs in the know subscribe to.
Enjoy…
Peace,
Charlie~
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