Butternut squash is one of my favorite squashes to eat. It is a very versatile ingredient, as it can be the lead ingredient in a recipe or just a supporting member of many a dish.
In finding this week’s recipes, I learned something new and much safer.
I’ve always cut the butternut squash in half lengthwise and removed the seeds before baking it. I have to say that as dense as this squash is, anyone cutting a raw one is lucky not to have cut themselves.
By roasting the squash whole, you avoid any chance of an accident with your knife. So I encourage you to give it a try next time you need to bake a butternut squash.
Wednesday’s recipe is for “Spiced Apple Butternut Squash Soup” and it uses the technique I just mentioned above.
“Roasted Butternut Squash and Bacon Soup” comes to you on Thursday. I don’t know too many things that bacon can’t improve, so give this one a try.
I hope everyone had a great holiday season and are ready for 2017, as we’re already in it. Well, “Happy Cooking” until next week. I’ll have some “Gluten-Free” recipes next week for you. So let anyone who needs gluten-free know. Thanks.