From the Garden

Butternut squash are ready in the garden....the horses didn't get them when they had their garden party!

These are simple and beautiful food full of antioxidants and other goodies.

I forgot to take a picture of my steps but I remembered in time to take a quick pic of the ingredients. There are only four besides the squash. Brown sugar butter, cinnamon and a sprinkle of salt.

First, slice the squash in half lengthwise. Scrap out the pulp and seeds found in the bottom part with a spoon. I have mine on the plate here in the picture - its a lot as you can see! You can roast these just like pumpkin seeds. Just rinse the seeds free of squash, dry them and coat with a little olive oil by tossing in a bowl and spreading on a cookie sheet in a warm (275) oven. After about 12 minutes you will hear them starting to pop. Take them out and lightly salt for a nutritious snack.



But back to the squash...lightly sprinkle salt over the two halves. Follow that with a sprinkle of brown sugar and cinnamon. Add a pat of butter to each and bake for a little over an hour at 350.

Easy!



When it is done the butter and sugar will have caramelized a bit and the little bit of butter left inside the deep part can be drizzled over the narrow part. You can do this while baking but I just do it when I take it out.



A perfect side dish with any meal!