Butternut Squash

Tis the season for squash! I know some of you are cringing as were my husband and kids when I told them I was cooking squash. But after preparing this smooth and mild butternut squash drenched drizzled in a butter maple syrup glaze that I made, they were all pleasantly surprised and ate it.

How do you cook it?
Well, there are a couple of ways you can cook it......
1. Roast it in the oven: Cut it in half, scoop out the seeds, place it face down on a cookie sheet and bake @ 350 degrees until fork tender.
2. Steam it: Cut it in half, scoop out the seeds, steam it on the stove in a pot with water and a steaming basket till fork tender.
3. My new way: Cut it in half, scoop out the seeds, place it face up in crock-pot and cook on low for 4-6 hours or until fork tender.

When it's done top with butter and brown sugar....or a mixture of 2 tbsp of butter melted with about 1/4 cup of pure maple syrup and a tbsp or so of brown or white sugar.

This also makes great pureed baby food and you can also sneak it into things like mac and cheese!