Butternut Squash

It's the time of year when home gardens are yielding wonderful winter squashes. If you're wondering what to do with butternut squash, I have a few simple ideas.

Butternut squash make great pies. They tend to have a more delicate flavor and less stringy texture than pumpkin, and are delicious in pies sliced ice cold with fresh whipped cream. To get squash for a pie filling, I roast butternut halves, cut side down, on foil in the oven, at about 375 degrees for 45 minutes. Butter the foil and the squash flesh first, and put a little water in the baking dish, too. I save the seeds and toast them for use on top of soups.

Speaking of soups, instead of using roast butternut for pie filling for dessert, try a butternut soup for dinner. I puree roasted squash with milk, butter, spices, and a splash of orange juice for a great soup. You can make your soup sweeter by adding maple syrup, or more savory with the addition of onions and a touch of sage.

Finally, my very favorite way to eat butternut squash is in chili. Dice butternut into 1/2 inch cubes (raw, but peeled) and add it to your slow-cooking chili. I use a crockpot and always put the butternut cubes at the bottom. I find that the squash thickens the chili sauce, and it adds a nice burst of color (and vitamins, too). When you haven't got a butternut around, use a yam or sweet potato. My chili looks naked now without something orange in it. Try it next time you cook up some chili and see if you don't agree.