i roasted a simple butternut squash with nothing really in mind to do with it. once it cooled, and i tasted it, it really didn't do that much for me compared to the many winter squashes i have delighted in. i looove em. so i thought i'd make a pureed type of side dish, adding a little sucanat to make it more pleasing. but first i added butter. lots of butter, like almost a whole stick. then i tasted again. what?! it tasted so sweet, it no longer needed sugar! dashes of cinnamon and sea salt = it was deeeelicious. now, i know that vegan sympathizers and hold-overs of the low fat epidemic will insist that a roasted winter squash is perfectly tasty without anything added to it. i agree; it would have been good with nothing but its wholesome natural flavor. but with the added butter, it was *deeply satisfying.*
mmmm!
astonishingly already thinking about what to feed the tot, this will definitely be in the winter repertoire. and i know it seems too simple to write a recipe about, but ~ try it. i am in love with my handheld blender and rarely use the stand-up blender anymore for these kinds of things. so that's what i recommend (i found mine second hand for 99 cents!!), but a blender works, too, just so long as you leave the lid open if pureeing hot squash and protect yourself by covering it with a towel. or wait till it's cooled and heat it up again to add the butter.
Squashmoosh
serves 4 - 6 as a side dish
butternut squash
butter
sea salt
cinnamon
cut butternut squash in half lengthwise and place face down on a buttered baking dish. roast at 400 until very soft when pierced with a fork. let cool. scoop out the seed and discard. scoop out the flesh into a pot and mash by fork, or puree with a handheld blender (or scoop into a blender, puree, then transfer to the pot). warm gently, add butter, and incorporate as it melts deliciously. add sea salt and cinnamon to taste.
enjoy!
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