Glazed Butternut Squash

on November 14, 2009
in All Posts

This lovely butternut squash has been sitting in my fridge for about a week.  I had NO IDEA what to do with it. 

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My family didn’t ever ‘do’ squash, so it’s a vegetable I’m slowly discovering and appreciating as an adult.   I thought about making a soup, but deciding that was too time intensive.  After googling, I stumbled upon this recipe for Glazed Butternut Squash, which I modified as appropriate.

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My changes to the recipe included:

 

  • Subbed out the dark rum and replaced it with vanilla extract and agave nectar.
  • Added cinnamon.

 

It was DIVINE – sweet and soft.  Just what my sore tummy needed.  l also had kidney beans and brown rice.

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In addition to cooking, all I’ve done today is WORK.  I’m making good progress on the book, but I’m about 4 days behind my original schedule.  So, I’m going to have to start writing 7 days/week instead of 5.

 

I am also listening to the Miami vs. UNC game in the background, which the Husband is watching intensely:

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Lunch was a Black Bean burger with mushrooms and a side of grapes (the Husband made me lunch, as well as breakfast.  He wins Husband of the Year):

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Snacks of the afternoon included a shot of wheatgrass:

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I’ve fallen off the wheatgrass bandwagon, and I’d really like to get back on!  I cannot drink Amazing Grass blends (it hurts my stomach), but I really love the straight wheatgrass.  And by love, I mean “drink as quickly as possible and then gag.”  At least it’s good for me!

 

And cereal:

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Well, my friends, I’m going to work a little more, and then I need to pull together my gear for tomorrow’s (legitimate) 10K Race.  When I ran this race last year, I actually set my 10K PR!  I wish Meghann was running it again with me, but I’ll have her little sister (Kelly) to keep me company this time!

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Here’s last year’s race recap.

 

Good night! I promise not to puke my brains out and miss my race… again.  🙂

 

What do you do with squash?

{ 48 comments }

 

  • Nicole November 14, 2009, 6:38 pm

    I usually just roast it with a little olive oil and salt, then dip it in ketchup! All forms of squash usually work fine for me 😉

    Good luck tomorrow!!

  • Jessica November 14, 2009, 6:52 pm

    I totally had my butternut squash tonight for dinner as well….I roasted it in the oven with carrots with a little bit of pepper, canolia oil and a teaspoon of honey…pair with a chicken sauasage…

    I have never had it before……….SOOOOOOOO good.

    I am praying that you will be ok to run tomorrow

  • Kara November 14, 2009, 7:08 pm

    Good luck tomorrow!!! Hope you have a great race 🙂

    I dice, toss with olive oil/salt/pepper, and roast most veggies (squash and root veggies especially) at 350 for 30-45 minutes. If you haven’t tried roasted broccoli, you should — it is so delicious!

  • Jenna November 14, 2009, 7:09 pm

    i love butternut squash! it has such a great taste!
    jenna

  • Morgan @ Life After Bagels November 14, 2009, 7:10 pm

    I’ve only ever made soup from squash before. By the way, your new profile pic is super cute!

  • Leah @ L4L November 14, 2009, 7:10 pm

    I’m not super duper into squash, mostly because I am scared of it. But I generally just make butternut squash soup. I’ve seen lots of people just roast it, stuff it, make soups, i’ve seen a lot of spaghetti squash, etc.

  • Marissa November 14, 2009, 7:11 pm

    Yum! That butternut squash sounds so good. Sorry about your football team 🙁

  • VeggieGirl November 14, 2009, 7:21 pm

    I roast butternut squash and sprinkle it with cinnamon, and then drizzle (err, drench) it in coconut butter 🙂

  • Abby's Vegan Eats November 14, 2009, 7:21 pm

    Look like a yummy din din. I usually just peel hte butternut then dice it up into big chunks and roast. Sometimes it doesnt even need any oil. I like to put it in chili too.. butternut cooks so well in the good ol crock pot!

  • Evan Thomas November 14, 2009, 7:22 pm

    Squash and cinnamon go heavenly. Good luck with the 10k!

  • Eating Journey November 14, 2009, 7:24 pm

    I live off of squash. Roasted it until it caramelises. Roast it whole, then scoop out the guts, add sauteed veggies, rice, egg, tofu–whatever, then stuff back into the shell w/ some cheese–‘Twice Backed Squash’–on Hangry Pants. It’s awesome. Also in soups as well which is tasty. I also like to de-skin, boil like potatoes, then mash like potatos. It’s sweet enough that it doesn’t need much more than S/P

  • catiedidit November 14, 2009, 7:25 pm

    GO HEELS!!!!!!!!

  • haya November 14, 2009, 7:29 pm

    good luck tomorrow!!
    i do everything with squash. my favorite is soup, but this season i have also done a squash “crumble” (casseroley type thing with tomatoes, parmesan and a crumble topping), heather’s twice baked squash and lots of other stuffed squash variations, plus the good old roasted or steamed and mashed. it might be my favorite vegetable.

  • Katie November 14, 2009, 7:31 pm

    I’m sorry your race didn’t turn out the way you wanted! Maybe it’s a blessing since your coming off an injury?

    I’ve done everything with squash. I heart fries and soup though with butternut 🙂

  • Jolene (www.everydayfoodie.ca) November 14, 2009, 7:33 pm

    I love spaghetti squash with tomato sauce … it totally fills my pasta cravings.

  • gfe--gluten free easily November 14, 2009, 7:35 pm

    The squash meal looks lovely, Caitlin! Easy recipe, too. Love that! You shoud post it on the Friday Foodie Fix for squash over at thewholegang.org. (You don’t have to add links on Friday. You can add posts any time.)

    Shirley

  • Rebecca November 14, 2009, 7:36 pm

    I love to roast my butternut squash. I toss it with olive oil, a couple splashes of balsamic vinegar, and rosemary. So yummy! I also love to use the leftovers in paninis and pizzas.

  • Stephanie J November 14, 2009, 7:54 pm

    I guess it’s not the healthiest preparation but I put a bit of butter and brown sugar in squash that I’ve partially mashed. It smells heavenly and it’s delicious.

  • Danielle November 14, 2009, 8:17 pm

    I’ve never made butternut squash before since my family didn’t “do” squash either. I do have one in the pantry that I need to use, so I’m sure that I’ll be Googling a recipe too.

    Amazing Grass bothers my tummy, too! At first I wasn’t sure what was going on but then I remembered your issues with it and realized that something in it doesn’t agree with me either. Maybe I should try the wheat grass? Yikes!

    Have a great time at the race tomorrow!
    Danielle

    • caitlin November 15, 2009, 5:05 am

      i think there is chicory root (sp) in it,which bothers a lot of people!

  • Kiersten November 14, 2009, 8:25 pm

    Roasted butternut squash is one of my favorite foods ever. I go crazy in the fall and eat a ton of roasted squash. Then my hands turn orange 🙂

  • Anne November 14, 2009, 8:47 pm

    Skinny Bitch in the Kitch has a great receipe for whole-grain penne pasta with homemade pesto and butternut squash (picture here: http://www.grabyourshoes.com/2009/09/recipe-you-should-try.html)! It’s one of my favorite things to make. You just halve the squash and slice it into strips, then grill it with shallots. It’s the best! (You do need a food processor for the pesto, though.)

  • Anne November 14, 2009, 8:48 pm

    Sorry, that link should be http://www.grabyourshoes.com/2009/09/recipe-you-should-try.html

    🙂

  • Dori November 14, 2009, 8:49 pm

    My family didn’t do squash either! I never even really knew about it until recently and now I am in love, especially with acorn! I would have appreciated veegtables much more growing up if squash was given to me!

  • Erin November 14, 2009, 9:07 pm

    I love roasted squash with just a dab of butter. Eating it straight from the gourd saves from having to mess dishes, too. 😉

  • kilax November 14, 2009, 9:09 pm

    We just got acorn and butternut squash to try for the first time! We are doing a vegan Thanksgiving and Christmas with family so we are thinking of stuffed squash as the main dish.

  • Matt November 14, 2009, 9:40 pm

    I thought you were running it with your friend that was running his first race?

    • caitlin November 15, 2009, 10:11 am

      he twisted his ankle on friday night!

  • Joelle (The Pancake Girl) November 14, 2009, 9:41 pm

    I had butternut squash (my fav kind of squash) at lunch today too!! Unfortunately my iphoto seems to have eaten it. 🙁 I love roasted squash with some cinnamon or brown sugar, or in soup! SO good and perfect for winter.

  • Melissa S. November 14, 2009, 10:14 pm

    Good luck on the race tomorrow!! i hope the tummy is ready for it!!!

  • Deva (Voracious Vorilee) November 14, 2009, 10:18 pm

    I don’t remember eating much squash growing up, but my mom makes a rocking roasted squash now, full of spices. I roasted an acord squash today and then glazed it with melted brown sugar 🙂 YUM

  • Laura November 14, 2009, 10:46 pm

    Oh my gosh squash. This coming week will be the first in *over a month* that I have not cooked any squash (because fall is squashtime and it’s full of fiber and nutrients!). So here are some favorites:

    Acorn Squash for Two:
    Take one acorn squash, halve it, scoop out seeds, place upside-down on greased pan, bake at 350 for 25 minutes or until squash flesh is very soft to a fork-poke. Put each squash half on a plate right side-up (like a bowl). Melt 2 tbsp butter, stir in 1 tbsp brown sugar, pour sugarbutter into squashbowl. Scoop squash with a spoon and dip in sugarbutter!

    Kabocha Risotto (the sweet, mild squash flavor really compliments a traditional risotto preparation):
    Halve and clean a kabocha squash (you can really use any winter squash, including pumpkin or butternut), invert on greased pan and bake at 350 for 20 mins. Remove skin, chop into chunks, and puree in food processor until smooth. Start to prepare risotto as usual (with arborio rice, onions, garlic, stock, pepper, salt, white wine), but before adding any stock, stir in pureed squash. Then continue to add warmed stock bit by bit until rice is creamy, remove from heat, stir in parmesan cheese as usual and a pinch of nutmeg. Serve warm. I topped mine with fresh sage leaves fried til crispy in butter.

    Winter Squash Gratin:
    I also made this suuuper delicious recipe from NYTimes a few weeks back using banana squash, and substituting egg whites for whole eggs: http://www.nytimes.com/2008/12/17/health/nutrition/17recipehealth.html

    Taking a squash break this week (and next bc my family doesn’t want squash for Thanksgiving!) but I’m sure I’ll be back on the bandwagon soon.

    Good luck setting another PR!

    • caitlin November 15, 2009, 5:05 am

      this sounds amaziiiiiiiiiiiing

  • Maura November 14, 2009, 11:42 pm

    Go Heeeeeels! 🙂
    I just came back from that game.

  • Jacquie November 15, 2009, 12:39 am

    ROASTED!!! peel, dice, toss with salt/pepper/paprika or herbs OR salt and cinnamon and out in the oven for 45 minutes at 400. every now and again, flip the cubes or move them around so they get browned and don’t stick. If you roast a lot too you can reheat and throw it in omelets, pastas, or salads for quick meals :o)

  • The Actors Diet November 15, 2009, 2:24 am

    i usually just roast squash too. my mom boils kombucha squash, plain, which sounds kinda boring but actually tastes quite good.

  • Susan November 15, 2009, 6:35 am

    That picture of the husband is too funny! Butternut squash is my favourite variety of squash because it’s the sweetest 🙂 My favourite way to eat it is cubed and nuked in the microwave then drizzled with peanut butter. Tastes like dessert!

  • Jessica @ How Sweet It Is November 15, 2009, 7:42 am

    Love that butternut squash.

  • Stacey November 15, 2009, 8:15 am

    I eat it, haha 😀 Jk, we usually put it with zucchini and stir fry it! Hope you have a great race in the mornin!

  • Shannon November 15, 2009, 8:38 am

    Butternut squash is my very favorite squash. I cut it up and roast it with paprika and crazy mixedup salt. Perfect. Even my veggie fearing hubby loves it!

  • alli November 15, 2009, 9:39 am

    good luck! 🙂
    i made butternut squash soup 🙂 really easy actually. just roast it then put the whole thing in the food processor. i then put it on the stovetop and added a few cups of water until i like the consistency and chicken/vegetable broth for extra flavor. thats all! it tastes great with a dallop of plain greek yogurt, salt & pepper!

  • Diana November 15, 2009, 9:41 am

    the glazed butternut squash sounds wonderful! i like mine roasted and in soups. 🙂

  • Paige @ Running Around Normal November 15, 2009, 10:37 am

    That squash looks amazing!! Good luck in your race today. As always, can’t wait to hear the recap:)
    Friday, I made Autumn puree from Eat, Drink and Be Vegan. It’s amaaazing and super easy – and made with butternut squash.

  • meagan November 15, 2009, 11:04 am

    i chop butternut squash up with an onion, carrots, parsnips and sauté it, boil it with broth then blend it for soup! then i add coconut milk. or i stuff acorn squash with rice/sausage/etc.

    that glazed squash looks great, too.

  • Ellen November 15, 2009, 12:59 pm

    squash is one of my favorite foods, and the cool weather’s only redemption 😉 these are my two favorite recipes!

    http://www.thekitchn.com/thekitchn/main-dish/recipe-pasta-with-butternut-squash-sage-and-pine-nuts-064966

    http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

    i highly recommend them if you’ve got more on hand.

  • Cynthia (It All Changes) November 15, 2009, 5:13 pm

    Depending on the squash I sometimes puree it or roast it and smash it. I love it with sweet flavors more than savory. It is a nice side dish or sometimes the main dish for me 🙂

  • Jill November 15, 2009, 5:33 pm

    Im making that squash on wednesday!!

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