I did not grow up in a family that ate squash. We all seem to hate it. But I have had some pretty serious health scares in my life and there are vitamins and healing properties in squash you do not find anywhere else. I was determined to find a recipe I could live with that my tastebuds would not reject. The problem with most recipes I found is that the focus is on making the squash super sweet. For me, sweet goes with dessert, not dinner, most of the time. So here is my favourite way to make squash with savory broth and onions. If you are new to this vegetable, I recommend you begin with butternut squash shown in my photographs and work your way towards other types once you get used to it.
Butternut squash is easier to slice in half that other squash which can end up being a bit of a fight, you against Nature. You know how powerful She is! Even with the sharpest knife, it can be dangerous, another reason why I prefer butternut. This squash can also be peeled but I prefer to cut it in half, remove the seeds with a spoon and score the flesh with a knife.
Place the squash flesh side down onto parchment paper and roast at 400F for at least 30 minutes, longer just in case it is a large squash. This way you are adding no fat, cooking the squash with its own steam. If you have a food processor, I recommend getting it out and pouring in a couple of tsp of maple syrup and a little freshly grated nutmeg. Saute some onions in butter, then add two to four tbsp of broth to warm it up. Take out the squash, give it a couple of seconds and then scoop out the flesh and put everything in the processor and whiz it up. Or you can mash it by hand of course but I like the smooth texture you get from processing.
Yes, it is like baby food but what is wrong with that?! I like to make this recipe on dark autumn nights with roasted chicken and steaming corn on the cob. I wish my photos were better but by the time I make dinner these days there is no sunshine left but I figure crappy indoor photos are better than none at all!
I want to thank Tammy for her inspiration and dedication to adventure into the world of cooking with squash and inspiring me to post about it thanks to our many talks about it on Facebook.