Nutty Butternut Squash

Sharon Merkel Prudhomme  ~                                                                                                                                                                                                                   

Squash is abundant this time of year and often with a ‘lil twist even the fussiest will come to love these Fall delicacies. Often I feel people may eat more squash if it were named differently. Ha! But squash comes in so many wonderful colors and shapes and is so versatile. So many variations and recipes for Fall to enjoy! Remember, a recipe is merely a suggestion….omit what you don’t care for and add your own twist…unless you are baking, then I suggest you follow certain measurements and cook times.


Butternut Squash-seeded and steamed

Sour Cream – 2 tbl.                                                                                                                                                   

Butter or margarine – 2 tbl.

Peanut Butter (creamy or chunky) – 2 tbl.

Maple Syrup- 1 tbl.                                                                                                                                                        

Vanilla- ½ tsp.

Nutmeg- ½ tsp. Cinnamon- 1/8 tsp.                       

Roasted Sunflower Seeds-2-3 tbl. (eliminate for nut allergy)

Cut squash in half lengthwise-remove seeds.* (save seeds to roast-salt and enjoy or offer to domestic and wild birds). Place in pot with enough water to steam (1/4 C.), not boil. Steam until soft. Check during steaming to assure it doesn’t dry up-add water if needed. Scoop out hot flesh into sieve over sink or bowl. Allow excess water to drain. Add all but maple syrup and sunflower seeds-stirring while piping hot to completely melt and incorporate. Fill ramekins or plate in a mound. Using back of spoon, make an indentation & spoon in maple syrup. Sprinkle seeds over top. Can be made ahead of time- heat in oven or microwave. Enjoy as a side dish!

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