Butternut Squash is a side dish we have during the holidays that my wife had when she was growing up.
We make this dish throughout the year because we really like it.
It’s not hard to make. It’s first cooked it the oven but it’s not roasted.
Cut it in half long ways and scoop out the seeds. But be careful—the squash are not easy to cut!
Put squash in a roasting pan, salt and pepper, add a little water, cover, and cook.
Just turn it upside down for a few minutes.
- 1 butternut squash
- Cut squash in half-length wise, and remove seeds. Place in baking dish cut side up. Salt and pepper to taste.
- Add approximately ½ inch of water in the baking dish, then cover with aluminum foil. Bake at 350°F until fork tender, approximately 1 hour.
- Place in colander to drain and slightly cool. Scoop out the squash and mash.