Lately, our CSA weekly share has been overflowing with squash: summer, zucchini, acorn and butternut. You name it, we’ve got it. That means my husband, an avid squash lover, is a happy man.
My best squash recipe is below. It’s also my only recipe. Hiram doesn’t mind eating it over and over. But, I don’t love squash as much as he does and need some new ways to prepare this fall vegetable. So if you have some good recipes, please leave them in the comment section. Thanks!
Baked Squash
Preheat oven to 350 degrees. Cut squash into halves and scoop seeds out of the interior cavity. Fill a 9 x 13 pan with about two inches of wanter. Place squash halves upside down in pan. Bake for 30 – 45 minutes until it starts to get soft. Turn squash over. (Careful, the hot steam can burn you!)
Place a small pat of butter, a tablespoon of brown sugar and a pinch of salt in each cavity. Add water until cavity is almost full. Bake for 15 – 20 more minutes and serve.
