Saturday, November 26, 2011

Baked Butternut Squash

 Sometimes I think the key to hosting any holiday dinner is doing as much of the work as possible leading up to the actual holiday.  Believe me when I tell you that I'm not an organized person at all, but I've learned from many years of experience that organization around the holidays is a must.   So to minimize any nasty surprises, I like to be ultra-prepared.  This includes getting out all my serving dishes and place settings days before.  Then, I make an obsessive-compulsive looking grocery list (you definitely don't want to be without a key ingredient on Thanksgiving day). Lastly, and most importantly, I like to prepare as much of the feast as I can leading up to the actual day. I am so thankful for those dishes that stand up well and can be made the day ahead.

This baked butternut squash was one of the dishes that really held up well to being reheated in the oven the next day.  It was a beautiful and colorful addition to our holiday table and was one of the dishes that received the most compliments.  Everyone loved the fact that the squash was cut into wedges or spears.  They raved about how creamy and sweet it was.  I thought the squash was a wonderful contrast to everything else on my plate.  It really stood out on it's own. I would give this a spot on my table any time of year.
Baked Butternut with Butter & Sugar
Adapted from Apples for Jam by Tessa Kiros
Serves 6-8

3-1/2 tablespoons butter
2-1/4 pounds unpeeled butternut squash
1/4 to 1/3 cup light brown sugar
salt
4 tablespoons water
 2 bay leaves

Preheat the oven to 350F and generously butter the bottom of a large round ovenproof dish with some of the butter.  Peel the butternut by first cutting it in half, then scooping out the seeds with a spoon (save the seeds to toast in the oven for a snack).  Cut the squash into long slices that are about an inch thick.  Using a small sharp knife, carefully cut away the skin, keeping the shape of the squash slices and taking care that you don't cut yourself, as the skin is hard.  You should have about 1-1/2 pounds of butternut.

Scatter some of the sugar over the bottom of the dish and then lay the butternut slices flat, in a single layer.  Scatter the rest of the sugar over the top, dot with the rest of the butter, and sprinkle with a little salt.  Pour 4 tablespoons of water around the side and add the bay leaves.  Put into the oven for about 1 hour or until the butternut is soft and golden, even dark in places, and there is some thick golden juice bubbling away at the bottom.  Spoon the pan juices over the squash a couple of times during the cooking - if it looks a little too dry, add a dribble more water.  Serve warm.  If you aren't serving it immediately, then reheat it gently so that the butter melts again.

Theme: Attitude of Gratitude

21 comments:

  1. Looks so good, Kim! Perfect for your holiday table! Hope you had a wonderful Thanksgiving!

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  2. Your TG prep had me laughing because I do the same thing. My lists need little map legends. It's so out of hand!

    Perfect pick for Thanksgiving dinner. Delicious!

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  3. great tips for taking the stress out of entertaining this looks great

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  4. I love finding another way to prepare butternuts...yum!

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  5. I love how even the simplest dishes can be the ones raved about most! This does sound good. And I am the same way about Turkey Day...prep, prep, prep!

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  6. I've never tried cooking it that way, Kim. I like the idea and am pleased to read it warms up well too.

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  7. This is one of my favorite things of all time and we eat this a lot during the winter months. All it needs is a little maple syrup too and it's perfect :)

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  8. Any dish that can be made ahead and still get rave reviews like this is one I need to save. Trying to have everything ready at once is a killer.

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  9. My holiday (and dinner) table could totally use a dish like this! I prepared almost all of my Thanksgiving dishes ahead of time also...it was so nice to not be totally stressed on the big day!

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  10. I love this way of cooking squash!
    What a great idea. And I am with you - do as much as possible ahead of time.

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  11. This looks delicious! I'm like you and get as much done in advance as possible! And...it's still so much to do.

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  12. I heart butternut squash. And your version is both comforting and a twist on tradition at the same time. Happy Belated Thanksgiving!

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  13. Very smart to do as much as you can ahead. The squash looks delicious--loving the spears and all that butter and brown sugar of course. ;-)

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  14. I, too, love how the squash is cut! What a delicious and unexpected side dish!

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  15. Almost the only recipe that comes to most "dutch" minds is pumpkin soup, if you ask them about pumkins. But this year there seams to be a change in that,and now i can finally buy a pumpkin in my normal grocery store!. And i really have to try this lovely recipe.thanks for charing!

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  16. This goes to squash-loving hearts everywhere. And it is so pretty. I hate, hate peeling and cutting raw squash (have the scars to attest to my problem with this). But have one lone butternut squash in my garden that my husband is sighing over - and here you are telling me how to make it.

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  17. You cannot go wrong with baked squashes with butter and sugar. Yummy!

    Like you, I try to prepare for big holiday meals in advance. I do my best to keep it simple too.

    Your dish looks delicious.

    Cheers.
    Velva

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  18. i'm with you, thanksgiving is probably the best day to be as prepared and organized as possible. i'm much less frantic that way.

    this dish looks SO fabulous. i just love butternut squash, and this is without a doubt the best way to eat it! i'm glad you had a good thanksgiving!

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  19. I totally agree; making things ahead really helps, and I love finding dishes like this that you can do that with. This looks really yummy. My family would love it:)

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  20. I'll bet those are positively sumptuous! What beautiful flavours.
    *kisses* HH
    p.s. do stop by and enter my giveaway daaahling, there are two opportunities to win!

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  21. I am ADDICTED to squash...I eat at least one serving a day. Yellow squash, butternut, spaghetti, acorn, etc. You name it and I'll eat it! This looks like such an easy way to prepare it!

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