Acorn and Butternut Squash

Squash is another food name that can sometimes put people off, and make them not want to try it. But the wealth of delicious autumn squashes is really lovely. I took two of the most readily available, and yummy squash and turned them into an easy side dish, or fall lunch. Get your self one each of Acorn Squash and Butternut Squash. Preheat your oven to 350º.


Since squash shells can be rather tough, especially acorn squash, grab your sharpest knife, and I trim off a little sliver on opposite sides of the gourd. This gives you a level surface on which to anchor the little guy when cutting, reducing the chances of an accident due to slippage.  Cut in half, and scoop out the seeds and stringy flesh. I use a grapefruit spoon, the serrated edges make easy work of it. Do the same to the butternut squash.



Cut into even pieces, arrange on a baking sheet. Drizzle with olive oil, salt and pepper and roast for about an hour, or until fork tender.

Let them cool a little bit, and use a utility knife and trim off the shells. discard. In a big bowl, mash or use an electric mixer to pulverize. Serve as is like mashed potatoes, or add a little heated chicken broth to make a lovely warm soup. For extra indulgence a dollop of sour cream tastes like heaven!

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