Here’s the un-recipe I promised on my Home Page:
Penny’s Simply Squash
Utensils: Pot and steam basket, potato masher or fork, pan for the oven, serving bowl
Prep. Time: About 20 min.
Cooking Time: 20 min.Â
Penny emailed me this note: “Here is the recipe for the butternut squash – the only ingredients that I can’tÂ give amounts for are theÂ cinnamon and nutmeg.Â I really don’t know how much I use of them – I just add to taste (sorry that my cooking styleÂ is difficult to translate into recipes, but I really do much of my cooking by tasting and not measuring!)”
Note: I cook very much like Penny, so if you do the same, no need to apologize. Lots of cooks make their dishes by taste and not measuring. Also, thanks to Penny for such a simple, yet simply delicious dish you can make all winter. es
1 TBS butter or Earth Balance
2 TBS maple syrup
cinnamon & nutmeg to taste
2. Place in steamer basket,Â and steam for 20 minutes, or until soft.
3. Transfer squash to a bowl,Â and mash to a puree with a potato masher.
4. Mix in the butter, maple syrup,Â and add cinnamon and nutmeg to taste.
5. Place squash mixture in baking dish and bake at 350 degrees for 20- 25 minutes. Serve hot or warm.
*My note: You can now buy squash already peeled and cut into chunks, which saves time. Also, I garnished the picture with some leftover walnuts used on the Thanksgiving salad, which I hope to post next. es