Wednesday, May 28, 2008

Vernelle's Baked Butternut or Acorn Squash Recipe

My mother moved to the west coast in the early 50s, married a career Air Force guy and traveled to many interesting places. We kids were always pretty jealous because we would get the postcard saying, "Wish you were here." We would love to have seen the things that were shown in full-color on the front of the postcard, but we knew in our hearts that we were safer and more loved right where we were - at home in Texas with Daddy and Grandma and Grandpa.

Anyway, I've since grown a lot, both mentally and emotionally and as an adult I've seen my share of interesting places. So, I no longer hold it against her that she saw the Statue of Liberty, the Redwood Forest, and Moammar Ghadafi up close and personal, and smuggled a memento out of Libya stuffed inside her bra!

She loved squash and when I ran across these 2 recipes for her favorite, butternut squash, I thought I would share them. She probably learned how to prepare the squash like this from a friend or neighbor while living in California or Idaho. I know we never had it at Grandma's!

Baked Butternut or Acorn Squash

Preheat oven to hot (400º F.).

Cut a butternut squash in half lengthwise, and then across into quarters; or cut acorn squash in half. Remove the seeds and fibers and brush cut surfaces with melted butter. Mother said she sometimes sprinkled cinnamon and sugar along with the butter if she had a sweet tooth! Or you can just add salt and pepper.

Place on a baking sheet, cover with aluminum foil and bake until almost tender when tested with a knife, about twenty-five minutes. Uncover, brush again with butter, and continue baking until tender and lightly browned.

Glazed Butternut Squash

1 2-pound butternut squash

½ cup brown sugar, firmly packed into measuring cup

½ teaspoon cinnamon

¼ teaspoon nutmeg or ginger

¼ teaspoon salt

3 tablespoons butter, melted

Peel, seed and slice the squash. Place on a rack in a pot with a tight-fitting cover; add water to cover bottom of pot, cover and steam until squash is nearly tender - 12 to 15 minutes. Drain the squash well.

Preheat the oven to hot (400º F.).

Arrange the squash in one or two layers in a greased shallow baking dish. Mix sugar, spices and salt and sprinkle over the squash. Drizzle with the melted butter.

Bake until the squash is tender and somewhat glazed, 15 to 20 minutes. For a deeper glaze, place under the broiler for a few minutes.

Also published by Judy Shubert at Associated Content.

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