My New Favorite Recipe For Butternut Squash
Despite the cool temperatures, we had so much fun at a church party last Saturday afternoon hosted by our Sunday School teacher at his farm in the country. It was great to be out in the woods on a fall day and of course, everyone enjoyed the potluck dinner - especially Donna’s new recipe for butternut squash! It was soooo delicious!
Donna used the squash she grew in her own garden this year. Butternut squash grows on a vine and has a sweet, nutty taste similar to pumpkin. Of course, all kinds of different squash and gourds are available during the fall harvest season so take advantage of their availability and add them to your menu now! Her butternut squash recipe sounds easy enough for even me!
Ingredients
1 large or 2 small butternut squash
2 eggs
2 Cups sugar
2 Tbsp. flour
1 tsp. vanilla
1 stick butter
1/2 tsp. baking powder
Cinnamon, to taste
Cut squash in pieces, scrape out the seeds, and boil until very tender. Remove the peeling from each piece and mix the squash with the rest of the ingredients. Place in a baking dish and bake at 350 degrees until brown on top (45 minutes to 1 hour). Serves 8.
Now I didn’t say it was low calorie!
After learning to skeet shoot (I hit the clay pigeon on my first shot!), target shooting (not so good at this one), and a hayride across the fields, it was fun to visit with old friends and meet new ones. Take advantage of the good weather and host a gathering in your garden. It’s a wonderful time to savor friendships and the sights, sounds, and tastes of fall.
Even if you’ve never eaten butternut squash, try this squash recipe and let me know if you love it as much as I do! (If you would rather cut back on the calories, cut the squash in half lengthwise, lightly brush each half with cooking oil, and place cut side down on a baking sheet. Bake for 45 minutes or until it is softened. Add butter or brown sugar to taste if you want!)
