I love Butternut Squash. It's so easy to prepare and delicious. It can be served sweet or savory. Two months ago Ryan's friend had Butternut Squash in her Bountiful Basket. She's not a fan of Butternut Squash, but we sure are! Since then I have included Butternut Squash in every shopping trip.
Butternut Squash is so easy to store. Just keep it somewhere cool and dry. It should last a long time as long as there are no blemishes. The first thing you want to do is peel and clean your squash.
I like to cut the squash in half before peeling. I find it easier that way. But you can peel it any way you want. Once the squash has been peeled I then cut the bottom of the squash in half again and use a spoon to clean out the stringy seedy mess. It's the same as cleaning a pumpkin. Once the squash is peeled and clean you can cut it into bite size pieces.
1 Butternut Squash, Peeled, Seeded and Chopped
1 TBSP Butter
1 TBSP Olive Oil
1 TSP Kosher Salt
1/2 C Citrus Juice (I used Tangerine)
2 TBSP Butter
2 TBSP Brown Sugar
Pre-heat a large frying pan over medium heat. Add the olive oil and butter to the pan.
Once butter has melted, add squash and Kosher salt. Cover and let squash brown, stirring frequently.
Once squash has begun to soften (about 15 minutes, don't forget to stir!), add citrus juice and cover pan again. The juice will reduce and the squash will finish cooking. Continue frequent stirring. Once juice has reduced add the remaining butter and brown sugar. Let caramelize for about 2 minutes and serve!