2 medium butternut squash
2-3 Tablespoons butter
2 Tablespoons cinnamon (optional)
1 Tablespoon granulated sugar (optional)
- Wash squash to make note of blemishes or bad spots and cut and large spots off.
- Cut squash into two pieces right where the bottom bulbs out.
- Cut off bottom of squash.
- Cut off top of squash.
- With a sharp knife, peel down the sides.
- When sides are peeled, there may still be small stripes. Take a vegetable peeler and peel those away.
- Cut bottom part in half and scoop out seeds and pulp.
- Cut into cubes and place on foil-lined pan. I usually spray the foil lightly with vegetable spray.
- Melt butter and brush on cubes.
- Mix together cinnamon and sugar and sprinkle over top. (This is optional but I knew I could sell Mike on it better this way!)
- Roast in 400 degree oven for about a half hour.
- Serve it up warm! We ate it with Parmesan crusted tilapia, wild rice, and broccoli the other night and it was delicious!
I have also pureed the squash after baking. However, if you simply want pureed squash, you could simply slice the squash in half, scoop out pulp and seeds, brush with butter, and bake for about 45 minutes. Then, scoop it out. This saves the time of peeling and cubing.