Cooking, recipes, how to
benazir's blog
Baked Butternut Squash

Old photograph time again and this one I did with a Lebanese stuffed meatloaf I did a long time ago and this was after I was a new tennent in this very same aprtment that I am in right now. I have been here a long time and please do not ask how long. I lost count really. All I can tell you this is one of my most favorite vegetables and however my youngest daughter hates it. She doesn’t like any type of suqash. Ok because this means it is more for me to enjoy. However I do not mind sharing at all and sharing is caring especially when it comes to food. It is a few days alreay to Thanksgiving.
When in season it is the yummiest ever and this is a winter squash variety but I have to talk about this one by itself, so here we go. Preheat the oven to 375F or 190C. Take 1 butternut squash and cut in half to remove the seeds. Wash it off and place it in a roasting pan sprayed with cooking spray. Those two pyrex dishes are long gone they shattered in the oven while I was baking but thankfully not that time when I used them. I won’t put pyrex in the oven no more. The microwave yes only if I am making moin moin which is a steamed bean pudding but this post has nothing to do with African food for now.
After you put the deseeded butternut squash in the roasting pan sprayed with cooking spray add 1 pat of butter to each piece, and repeat with 2 drops of agave necter or 1 pinch of monk fruit sweetener, grated nutmeg, 3 dashes of mrs dash, 1 small piece of cinnamon ground in mortar and pestle, and eather 1 pinch of seasoned salt, pink salt or kosher salt. Bake in oven for 30 minutes then repeat unti the squash is tender and mashes easily. This goes splendedly with the Lebanese stuffed meatloaf.
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