Baked Butternut Squash

This dish is simple, delicious, and goof proof! Last night, I served this with my coconut chicken recipe, and everyone really seemed to enjoy it (even a person who said they weren't a squash fan).

Cut stem off of squash, then cut in half lengthwise. Scoop out seeds and strings. In a 9x13 glass pan, place water about 1/4 inch deep. Put squash face down in pan and cover with foil. Bake for 60-75 minutes at 350 degrees. Most squashes are good with 60 minutes of baking, but some need more.

Take squash out of dish, and make a few random cut marks into the flesh. Put some butter on top and let it melt down into the squash. I place it on the table just like this, and put brown sugar and cinnamon in 2 separate bowls, and let everyone dress their squash how they like it. It is wonderful with or without the toppings :)

Butternut Squash Soup

INGREDIENTS:

6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash, roasted
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese



DIRECTIONS:

First, cut squash in half, brush lightly with oil (EVOO is fine, I use canola), and place open side down on cookie sheet. Roast for 15 mins at 450 degrees. THEN, peel and cube.

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.