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Baked Butternut Squash and Cream

Recipe for October 14, 2007

This comes, not from a cookbook, but from a stack of faded papers found in a pile of clipped and saved recipes.  One would suspect that a recipe this old didn’t require specifics, only judgment.  Below, is the recipe, as written: 


Slice butternut squash and put in a layer in a casserole. Sprinkle over top – of each – scant teaspoon brown sugar, dot of butter and spoon over cream.  Bake in 350 degree oven 1 hour.  (I cover this until about the last 10 min.)


For those needing more direction:

  • 1 butternut squash*
  • 1 – 2 teaspoons brown sugar
  • 1 – 2 teaspoons unsalted butter
  • Pinch of salt
  • 1/3 cup of cream

Peel the squash using a vegetable peeler .  Scoop out the seeds and slice.  Arrange slices in a shallow casserole as if you were shingling a roof.  Sprinkle brown sugar and salt over the slices, dot with butter and drizzle the cream over the top.  Cover with foil and place in a 350° oven for 1 hour.  Uncover the last 10 minutes.


*Available at he Old Cheney Road Farmers’ Market