Recipe#12894

Title: Butternut Squash

Newsgroups: rec.food.recipes 
 From: esther@rochgte.fidonet.org (Esther Vail) 
 Subject: Butternut Squash 
 Date: Sat, 22 Apr 1995 13:02:05 +0000 
 Message-ID: <798659246.AA06480@rochgte.fidonet.org> 

Slice stem end off squash, then split lengthwise (if you have a
 microwave oven, place squash in oven for two minutes on high, this
 makes it easier to cut squash up).  If using regular oven, heat to 
 375 F.  Place squash halves face-down in baking sheet, and bake
 until a fork pierces the skin easily, about 45 minutes to an hour
 depending on the size of the squash.
 In microwave, place squash face-down for 8 minutes on high.  Turn
 over and cover loosely with waxed paper, continue baking for another
 8 minutes, or until fork enters the meat easily.  With either way
 of baking, be sure to pour off any liquid that collects in the
 hollows.
 Mash squash with potato masher or in food processor with butter, 
 salt, pepper, and ground ginger (or chopped candied ginger or grated
 fresh ginger).  Taste, some crops aren't quite as sweet as you'd 
 like, so you may wish to add a bit of brown or white sugar.
 Prepare several days in advance if you like and refrigerate.  state
 occasions such as Thanksgiving, you may want to sprinkle the top
 of the squash with chopped nutmeats (pecans are particularly nice)
 before reheating in oven in an oven-proof serving dish.