Sunday, January 10, 2010

butternut squash with frozen yogurt (december csa)

i had a butternut squash i had promised to cook. it was one of those situations where i just needed to get it done to have the thing on hand and ready to eat. however, given that the baking time for these things is about an hour, i wasn't planning on consuming the thing for dinner right after i finished cooking it. after getting home from work and having a somewhat unsatisfying makeshift dinner while the squash was in the oven (i have no clue what it was), i decided it would be a shame not to enjoy some of my freshly baked treat. i was also feeling eager since it was the first time i had ever actually cooked a butternut squash but since i had already technically eaten, my thoughts were on dessert. 9 times out of 10 this means frozen yogurt. why not? so i finished off some of the baking time by topping the squash off with brown sugar. then i sliced some of it over plain frozen yogurt and drizzled with some maple syrup. and it sure worked. think of a more mild, less sweet version of a pumpkin based dessert. it really isn't all that unusual. i'm not sure how using a sweet frozen yogurt would work here, the tartness of the plain one i used really let the sweetness of the squash and maple syrup come through.

baked butternut squash
  • cut squash in half, place in baking dish flesh side down with a small amount of water and cook for about 60 minutes, or until soft. if you like, you can flip the squash when you have 15 minutes left and season as desired (in my case this was olive oil, salt and pepper on half and brown sugar on the other).

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