Hello ladies and gentlemen of the blogosphere. If you're wondering why I haven't been posting as of late, there are two answers:
1) I can't find my camera, so any food I've taken a picture of is un-uploadable, and there's a lot of food with no pictures!
2) This week has been crazy with a capital Z. I'm not quite sure why Z, but there's a z in my name, so it seemed appropriate, somehow.
So anyways, to begin... Last week I cut up, cubed, and cooked a butternut squash. This was fairly simple and fast. I will upload pictures if I ever find my camera again. Basically, you peel the squash, cut it in half, scoop out the insides, cube (1/2 inch), and then microwave it until it's fork-tender. You could steam, roast, or bake it, but I'm not really into spending a lot of time cooking something that you will then puree to make something else. Weird, I know.
Anyways, I did three things with my butternut squash. First, I used a little bit of it and scaled down pioneerwoman's butternut squash puree. It has butter, maple syrup, and salt. Really, how does it get any better?
If you want to make a butternut squash side dish or afternoon snack, I highly recommend following that recipe. It's pretty yummy. I think I undercooked the butternut squash a little bit (I probably should have roasted it for this one, like the recipe called for, but it wasn't until I had pure butternut squash puree that I finally decided what exactly I was going to make.)
More butternut squash uses coming up tomorrow! Until then, go forth and prosper!