Sunday, October 7, 2012
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Butternut Squash Butter - You Won't Believe It #SundaySupper
Hey, y'all! It's Sunday - and a fantastically cool Sunday here too! I know some of you are jealous because you're still fighting the heat, but don't worry... I'll probably be dealing with my fair share of warm days before we see any real cold set in. We are already seeing signs of the changing seasons though, mostly in the trees. The colors of the season are taking over the tree-lined streets of our neighborhoods and the peaks of our mountains - Reds, Yellows, Browns, and Oranges.
I love the orange ones, which makes this week's #SundaySupper theme of 'all things orange' seem perfectly appropriate. When most people think 'fall' and 'orange', their minds immediately go to pumpkins. Pumpkins are great, but my favorite orange food for fall? Butternut Squash. Seriously. As I'm about to prove, this is one heck of a versatile veggie (or is it a fruit?) Butternut squash makes an amazing base for soups, you can roast it, you can smash it, it's a fantastic 'first food' for babies, and you can make a 'butter' out of it that no one will believe is squash.
Butternut Squash Butter (Yes, that's really squash!)
- 1 Butternut Squash (Medium to Large)
- 1/2 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Water
Preheat your oven to 350 degrees. Split the squash lengthwise and scrape out the seeds. Place the squash cut side down in a 9 x 13 baking dish. Add enough water to come about 1/2" up the side of the pan. Bake the squash for 60 minutes, or until fork-tender. Remove from the oven and allow it to cool until it can be handled with ease. Using a spoon, scrape the squash flesh from the peel into a saucepan. Add the remaining ingredients, stir to mix well and cover. Simmer over medium heat, stirring occasionally, for 15 minutes. Transfer the squash mixture to the blender (or use an immersion blender) and blend until smooth. The squash butter can be stored in the refrigerator for about a week, frozen or canned.
Seriously, guys... this stuff was no joke. I could have eaten this until it made me sick. Even my kids were all over it. Both turned their noses up at squash anything, but after I got a bite of it in them, I couldn't keep them out of it. No one will believe you are feeding them squash, I promise! This was absolutely delicious on toasted English Muffins or straight out of a bowl with a spoon.
Want to check out some more amazingly delicious 'orange' recipes? Look at what the #SundaySupper crew has cooked up this week...
Sunrise (Breakfast and Brunch)
High Noon (Soups, Salads, and Sandwiches)
Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli. Kristin from Kwistin’s Favorites is making Orange Chicken.
By The Bonfire (Sweets, Snacks, and Sips)
As always, we'll be chatting it up on Twitter at 7 PM EST. Join us by following the #SundaySupper hashtag. Invite your Twitter friends to join us too! It's a great way to meet other people who love food.
Do you have a favorite 'orange' recipe? Share it!
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