Every Friday I go down to the local farmer’s market. Mainly because our Amish friends are there selling their produce, but also because I love getting all their product. It’s so fresh and wonderful to cook with. This time my friend Donna Sue asked if I would like a Butternut Squash. Truth be told I don’t like squash but I took it anyways. (Didn’t want to be rude) Then I asked her how to prepare it? She told me just use it like a sweet potato. So here’s my first way of trying butternut squash.
- 1 large Butternut Squash
- 2 TB Sour Cream
- 3 oz cream cheese
- 1 TB salted butter, diced
- 1/2 cup mini marshmallows
- 1/2 tsp ground ginger
- 1/2 tsp pumpkin spice
- 1/2 cup light brown sugar, packed
- 1/4 cup pecans, chopped
- 1/8 tsp ground cinnamon
- 1/8 tsp nutmeg
- roasted seeds from the squash
Peel, cube and seed the Butternut Squash. Clean and save the seeds. In a large pot cover the squash cubes with cold water and boil until soft. (Toss the squash seeds with salt and ground black pepper and roast in the oven until lightly browned and crispy. I use my low broil setting and place them on a foil lined cookie sheet. Once roasted set aside for later in the recipe.) When the squash is entirely soft, drain, but save a bit of the cooking liquid. Place in a large mixing bowl using an electric mixer beat until smooth. You may need to add a bit of the cooking liquid to reach a smooth texture.
Fold in the sour cream, cream cheese, butter, marshmallows, ginger and pumpkin spice. Place this mixture in your baking dish. Now in a small mixing bowl combine the brown sugar, pecans, cinnamon, nutmeg and the roasted butternut squash seeds. Sprinkle this over the squash mixture.
Cover the dish with foil and bake 30 minutes. Uncover and bake another 20-30 minutes. Let rest 5 minutes before serving.