Double Shot Butternut Squash

A perfect side dish for fall and winter needs to be rich, hearty and comforting when you eat it.  Butternut Squash meets those criteria in a delicious way.

Not only is it versatile enough to use in soups, casseroles, sauces and more, including roasted like we have here, it’s also nutritious. Butternut Squash is of the winter squash variety, as opposed to its cousins, summer squash, so it has a hard skin like acorn squash, spaghetti squash and other winter varieties. Harvest time for butternut squash is summer through fall, but they store very well so most groceries have them year-round.  Their flavors get richer and sweeter when ripe, so if it’s not ripe it’s meat can be tough, bland and tasteless and be very difficult to cook. A ripe one will be creamy and sweet when prepared properly. Unless you’re growing them, it can be quite a challenge to figure out if they are ripe and ready to go. If you’re interested in learning more about butternut squash and how to tell when they are ripe, here’s a little lagniappe for you.  Let’s get this show on the road with this simple, no-angst recipe that will make you famous. Continue reading “Double Shot Butternut Squash”