Wednesday, October 21, 2009

Squash * Squash * Squash

We are adventurous squash eaters around here (I bought 40 pounds of squash one day last winter; we are planning a squash-themed potluck next week; we have tried -- and liked -- squash lattes), but since we hit on this recipe, we haven't been eating our squash any other way.

A butternut squash is quite nice
If it's peeled and cut in small dice,
Add some butter and cayenne,
And roast it all in a pan
(Twenty minutes or so will suffice).

Actually, this works with any kind of squash. Peel it and chop it into 3/4-inch chunks. Melt some butter (about 1/2 stick for a medium butternut squash), and stir in 2 or 3 tablespoons of honey. Add a few teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and up to 1/2 teaspoon cayenne pepper.

The small dice are key to this treat
With its seasonings savory and sweet.
I hope math doesn't scare ya,
'Cause it's about surface area,
The more sides, the more butter you eat.

Toss the squash cubes with the butter mixture and spread out on a cookie sheet. Add salt to taste. Roast at 400 degrees for 20 to 30 minutes. (If the squash cubes are sticking or burning, you can add a little water.) Once the squash is cooked, put it under the broiler for 1 or 2 minutes, until the tips are a little crispy.

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