Remember that episode of Friends in which Joey tells the story of when Ross tried to say “butternut squash” and it came out “squtternut bosh”?
That was a good episode.
Ever since I saw it, I have not been able to purchase, cook or look at a butternut squash without saying “squtternut bosh”.
It’s pretty annoying. I thought you should know.
Anyway, I bought a butternut squash last week and I finally got tired of staring at it and muttering “squtternut bosh” so I decided to cook it up.
Looks like a Conehead.
Butternut squash can be kind of a pain in the ass to prepare- the skin is really tough and takes some muscle to peel.
I recommend just using a vegetable peeler rather than slicing it off with a knife- you’ll save more of the flesh and probably won’t slice your hand in half.
I wasn’t exactly sure what I wanted to do, so I just peeled the sucker and scraped out the seeds, cubed it up and threw it on a baking sheet to roast.
I sprinkled the cubes with some salt, chili powder and cinnamon and left them roast for about 45 minutes at 400°.
I wasn’t ready to commit to one dish by the time the roasting was completed, so I’ve been throwing it into my lunch for the past few days.
One day I mixed some cubes into rice with a few other veggies thrown in for good measure.
Today, I mashed some of it up and mixed it with frozen spinach, frozen edamame, frozen corn, a big handful of fresh cilantro, some cheddar cheese and a big squirt of sriracha.
Note to self: butternut squash, cilantro and sriracha are phenomenal together. Who would’ve thought?
I might puree the rest of the squash over the weekend and make some soup, but I think I need a few more days of shuffling around my kitchen muttering “squtternut bosh” every time I see it before I get it out of my system.
Anybody have a favorite use for roasted butternut squash that they want to share? The madness needs to end eventually.